Instructions: In 4-quart saucepan, heat olive oil over medium heat. Add the onion, celery, and curry; saute until onion is golden - about 5 minutes. Add carrots and cook, stirring occasionally, 5 minutes. Add rice; cook 1 minute. Stir in broth, water, and salt. Heat to boiling over high heat; reduce heat to low; cover and simmer 15 to 20 minutes or until carrots are tender and rice is cooked through.

To serve, ladle soup among serving bowls. Garnish with parsley leaves, if desired.

This recipe yields 6 one-cup servings.

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