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Curried Sweet Onion and Carrot Soup

1 tablespoon olive oil
2 medium sweet onions (3/4 pound), thinly sliced
1 celery stalk, cut crosswise into thin slices
2 teaspoons curry powder
1/2 pound baby carrots, cut in half lengthwise
1 quart vegetable broth
1 cup water
1/4 teaspoon salt
1/3 cup white rice
snipped parsley for garnish
In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, celery, and curry powder; saute until onion is golden--about five minutes. Add carrots and cook, stirring occasionally, five minutes. Add rice; cook one minute. Stir in broth, water and salt. Bring to boil over high heat; reduce heat to low; cover and simmer 15-20 minutes, or until carrots are tender and rice is done. Ladle into soup bowls, and garnish with parsley.

Recipe from Harriet, on the "Favorite Recipes" forum, on wwwomen.com.