Cold Carrot Soup With Ginger

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 garlic clove, minced
• 2 teaspoons fresh gingerroot, grated
• 1/2 teaspoon curry powder
• 1 1/2 lbs carrots, sliced
• 1/4 cup uncooked rice
• 4 cups chicken stock
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 cup whipping cream

1. In a large saucepan or soup pot, melt butter, add onion and garlic and cook until tender. Add ginger and cook a few minutes more. Do not allow mixture to brown.
2. Add curry powder and cook 2 minutes longer.
3. Stir in carrots and mix well with onions.
4. Add rice, stock, salt and pepper.
5. Bring mixture to boil, reduce heat, cover and simmer gently until carrots are tender about 45 minutes.
6. Puree soup in blender. Chill thoroughly and stir in cream.

butter, onion, garlic, fresh gingerroot, curry powder, carrots, rice, chicken stock, salt, fresh ground pepper, whipping cream

Taken from www.food.com/recipe/cold-carrot-soup-with-ginger-245284 (may not work)