1. Combine the rice, water and salt in a medium saucepan. Bring to a boil and stir once. Cover with a tight fitting lid, reduce heat and simmer for 15 minutes. Remove from heat and let stand, covered, for 5-10 minutes longer.
2. While rice is cooking, heat the oil in a large pot over medium-high heat. Add carrots, leeks and baking soda. Cover and cook for 15 minutes, stirring occasionally, or until vegetables are tender and browned in spots.
3. Stir in the curry powder and cook for 30 seconds. Add 4 cups water and bring to a simmer. Remove from heat and puree with an immersion blender. Stir rice into soup. Season to taste with salt and more curry powder, if desired. Serve sprinkled with pepitas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (38%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 303.8mg||10 %|
|Potassium 81.1mg||2 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.5g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 42
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.