Carrot-Ginger Soup with Lime and Chili

Serves 4

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  • Basmati Rice
    With a naturally delicious flavor and scent … Mahatma Basmati Rice is the perfect mate to any rice recipe.


1 cup Mahatma® Basmati Rice
2 tsps vegetable oil
1 onion, chopped
2 each garlic cloves, chopped
1 Tbsp fresh ginger root, grated
1 serrano chile, chopped
1/2 lb baby carrots
3 cups vegetable stock
2 Tbsps lime juice
salt and ground black pepper, to taste

Cooking Directions

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.