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.