Morocco Carrot Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
1 c. coarsely chopped onion
1 Tbsp. minced peeled fresh ginger
1/4 c. raw long grain rice
1 tsp. curry powder
2 lb. carrots, peeled and sliced 1/4-inch thick
10 c. defatted chicken broth
salt and ground black pepper to taste
2 Tbsp. coarsely chopped fresh mint leaves (for garnish)

Preparation

Heat the oil in a large heavy pot over medium-low heat.
Add the onion and ginger; cook until the onion is wilted, 10 minutes, stirring occasionally.
Add the rice and curry powder.
Cook for 1 minute, stirring well.