Instructions: This is from Lucy Wavermans Seasonal Canadian Cookbook. It is a great lunch along with the Dilled Buttermilk Bread for the skiiers up Mt.

In heavy pot, heat butter over medium heat. Stir in carrots, leeks, rice, ginger, garlic and curry. Saute for about 5 minutes until leeks soften slightly. Pour in chicken stock, bring to boil, lower heat and simmer 20-25 mins., or until veggies are tender. Puree in blender or processor. Return to heat, add whipping cream, salt and pepper and simmer 5 mins. Garnish with grated carrots.

Serves 6

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