in Soup Recipes

Carrot curry with rice

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Ingredients for 4 servings:

  • 120 g rice
  • salt and pepper
  • 750 g carrot(s)
  • 1 onion(s)
  • 2 tbsp oil
  • 1 tsp curry
  • 250 ml vegetable stock
  • 125 ml whipped cream
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add rice to 250 ml of boiling water, cover, and simmer over low heat for about 20 minutes. Clean and wash the carrots and cut into small pieces. Peel and finely chop the onion. Heat the oil. Sauté the onion and carrots for about 5 minutes, stirring occasionally. Season with salt and pepper. Sprinkle with curry powder and sauté. Deglaze with stock and cream. Simmer for about 5 minutes. Stir in the rice. Season with salt and pepper. Serve garnished with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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