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serves 4
2 cups
carrots peeled, sliced
1 tablespoon peeled and minced ginger
1 teaspoon
curry powder
1 1/2 cups chicken broth
1 medium onion coarsely chopped
2 tablespoons rice
1 pinch grated nutmeg
salt and pepper to taste
grated lemon peel
Garnish:
2 tablespoons chopped fresh mint
Place all of the soup ingredients except the chopped mint in a
medium saucepan. Bring to a boil, cover, reduce the heat and simmer until the
vegetables and rice are tender, about 20 minutes.
Cool slightly and puree
the mixture until smooth.
Just before serving, adjust the seasonings.
Reheat the soup, season with salt and pepper and garnish with mint leaves and
serve hot.
