The Farmers Market at the X
| Tuesdays 12:30 - 6 p.m. May - 3rd Week of November Cyr Arena, Forest Park, Springfield, MA Click Here for Important Parking Information & Directions |
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| creamy curry carrot soup |
2 T. butter
2-3 tsp. curry powder
1 tsp. salt
1 medium onion, finely chopped
4 medium carrots, grated
3 14 ½ oz. cans chicken broth, divided (or homemade) a little more than 5 cups
2 cups cooked long grain rice
1 cup whipping (heavy) cream
Melt butter in a large pot over medium-high heat. Add curry powder and salt, cook stirring constantly for 30
seconds. Add onion and carrot, cook for 7-9 minutes stirring frequently.
Transfer onion mixture to a blender or food processor. Add one can of broth and blend briefly (don’t puree).
Return mixture to pot, stir in remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5
minutes. Remove from heat, stir in cream and serve.
2-3 tsp. curry powder
1 tsp. salt
1 medium onion, finely chopped
4 medium carrots, grated
3 14 ½ oz. cans chicken broth, divided (or homemade) a little more than 5 cups
2 cups cooked long grain rice
1 cup whipping (heavy) cream
Melt butter in a large pot over medium-high heat. Add curry powder and salt, cook stirring constantly for 30
seconds. Add onion and carrot, cook for 7-9 minutes stirring frequently.
Transfer onion mixture to a blender or food processor. Add one can of broth and blend briefly (don’t puree).
Return mixture to pot, stir in remaining 2 cans broth and rice. Heat over medium-high heat until hot, about 5
minutes. Remove from heat, stir in cream and serve.
| Copyright 2010 - The Farmers Market at the X |