Not the most fortunate picture, but it is the only one we have..
The soup is indeed very edible. The spices can be adjusted, as always, to match the ‘hot curry’ challenge, as is the thickness of the soup. I went for the intense thick bias, but , by manipulating the amount of chicken stock and rice inserted in the last stages of preparation, one can arrive at much thinner liquid, if so desired.
For 4 people , generously, i would take
- 2 tbsp butter
- 2 tbsp curry powder
- 1 tsp salt
- 1 medium onion, chopped
- 4 medium carrots, shredded (at least sliced) finely
- 600ml chicken broth
- 400-500ml long grain rice, cooked
- up to 250 ml whipping cream
- In a large pot melt the butter over medium-high heat.
- Blend in curry powder and salt, stirring constantly for 30 seconds.
- Add onion and carrots, cook stirring often, until vegetables are softened – but not SOFT.
- Transfer to blender (or use hand held one).
- Add 100ml chicken stock.
- Blend, but do not pureee!
- Return to pot, stir in the remaining stock.
- Add rice.
- Heat over medium-hot heat until really hot.
- Remove from heat and stir in the cream.
This is a good choice for those brisk mid-autumn Wednesday evenings when you’re not quite sure what to cook. Recommended. Pair with buttered bread and a glass of cool tapwater.