Carrot-Ginger Soup with Lime and Chili

Mahatma and Carolina Rice
Carrot-Ginger Soup with Lime and Chili RecipesRecipe
Makes 4 Servings


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1 cup Mahatma® or Carolina® Basmati Rice
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon ginger, grated
1 Serrano pepper, chopped
1/2 pound peeled baby carrots
3 cups vegetable stock
2 tablespoons lime juice
salt and pepper, to taste


Prepare rice per package directions. Meanwhile, in a medium sauce pan, heat oil over medium heat. Add onion, garlic, ginger and pepper and sauté 2 minutes. Add carrots and vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender and carefully puree soup to a smooth consistency. This can be done in batches to prevent volume expansion due to the hot liquid. Stir in lime juice and salt and pepper to taste. Place one scoop of rice in bowl and top with soup.

Calories: 255 /serving
Total fat: 3 g
Sat. fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 237 mg
Carbohydrates: 57 g
Fiber: 4 g
Protein: 4 g

Created date

March 2010