Carrot Curry Soup, Creamy serves 8

Melt butter in large stockpot over med-hi heat. Blend in curry powder and salt, stirring constantly for 30 sec. Add onion and carrots; sauté 7-9 min, stirring frequently. Carefully spoon mix into blender or food processor. Add 1 can broth to vegetables; blend, but don’t puree. Return mix to pot. Add remaining 2 cans stock and rice. Heat over medium-hi heat until hot, about 5 min. Remove from heat and stir in heavy cream.

Butter 2 T
Curry Powder 2 -3 tsp
Salt 1 tsp
Carrots 4 medium, shredded
Stock 2 14.5 oz cans chicken
Rice 3 c cooked
Heavy Cream 1 c