Curried Carrot Soup

By mdyess

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon curry powder
• coarse salt and ground pepper
• 2 cans (14.5 ounces each) reduced-sodium chicken broth (about
• 31/2 cups)
• 2 pounds carrots, peeled and cut into I-Inch chunks
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh cilantro, for garnish
• (optional)

Details

Servings 4

Preparation

Step 1

1. 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.
2. Add broth, carrots, and 3 cups water; bring to a boil.
Reduce heat; cover, and simmer until carrots are tender, about
20 minutes.
3. 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.
Per serving: 185 calories; 6.3 grams fat; 5.7 grams protein; 28.3
grams carbohydrates; 7.8 grams fiber
Note: Hot liquids will expand when blended, so be careful not to
fill the jar of the blender more than halfway. To prevent the
liquid from spattering, allow the heat to escape: Remove the
cap from hole in lid, and cover lid with a dish towel when
blending.