Curried Carrot Soup

from Great Food Fast by Martha Stewart

Serves 4 * prep time: 20 minutes * Total time: 40 minutes

2 tbsp butter

1 cup chopped onion

1 teaspoon curry powder

course salt and fresh ground pepper

2 cans (14.5 ounces) chicken broth

2 pounds carrots, peeled and cut into 1-inch chunks

1-2 tbsp fresh lemon juice

2 tbsp coarsely chopped fresh cilantro, for garnish (optional)

Heat the butter in a large saucepan over medium heat. Add the onion, curry powder, 2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. 

Add the broth, carrots, and 3 cups water; bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes.

In a blender, puree the soup in batches until smooth. Transfer to a clean saucepan. Add more water to thin if desired consistency. Reheat, if necessary. Stir in the lemon juice. Serve garnished with the cilantro, if desired.