Recipe Details

Curried Carrot Soup with Roasted Pepitas

  • Servings: 4
  • Ready In 40 minutes
  • 1 cup RiceSelect™ Texmati® Rice
  • 1 3/4 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 2 tablespoon olive oil
  • 20 oz (about 8 cups) carrots; grated
  • 2 large leeks; light green and white parts thinly sliced
  • 1/4 teaspoon plus 1/8 tsp baking soda
  • 1/2 teaspoon curry powder
  • 1/4 cup roasted pepitas
1. Combine the rice, water and salt in a medium saucepan. Bring to a boil and stir once. Cover with a tight fitting lid, reduce heat and simmer for 15 minutes. Remove from heat and let stand, covered, for 5-10 minutes longer.

2. While rice is cooking, heat the oil in a large pot over medium-high heat. Add carrots, leeks and baking soda. Cover and cook for 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots.

3. Stir in the curry powder and cook for 30 seconds. Add 4 cups water and bring to a simmer. Remove from heat and puree with an immersion blender. Stir rice into soup. Season to taste with salt and more curry powder, if desired. Serve sprinkled with pepitas.

Nutritional Facts

  • Serving Size 1 Serving (151g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 42
    Calories From Fat 16
  • % Daily Value
  • Total Fat 2g
    2%
  • Saturated Fat 0g
    1%
  • Trans Fat 0g
  • Cholesterol 0g
    0%
  • Sodium 304g
    10%
  • Total Carbohydrate 6g
    2%
  • Dietary Fiber 1g
    3%
  • Sugars 6g
  • Protein 1g
    1%