Curried Carrot Soup

By á-138

Ingredients

• Prep Time
• 20 minutes
• Total Time
• 40 minutes
• Yield
• Serves 4
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• Ingredients
• 2 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon curry powder
• Coarse salt and ground pepper
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
• 2 pounds carrots, peeled and cut into 1-inch chunks
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Preparation

Step 1

Directions

Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.