Curried Carrot Soup

One of my favorite fall soups.

Ingredients:

2T butter

1 sweet onion, chopped

1T curry powder

coarse salt & ground pepper, to taste

2 cans chicken broth (abt 3 1/2 cups)

3 cups of water

2 lbs carrots, peeled and cut into 1-inch pieces

2T lemon juice

2T fresh cilantro, roughly chopped

Directions:

Heat butter in a large saucepan over medium heat.  Once melted, add onion, curry powder, 1T salt, and freshly ground pepper.  Cook, stirring occasionally, until onion is soft (about 5 mins).

Add broth, carrots, and 3 cups water.  Bring to a boil.  Reduce heat to a simmer and cover for about 20 minutes (until carrots are tender).

Once the carrots have finished, transfer soup (in small batches) to a blender and puree until smooth.  Continue until all of saucepan has been pureed.  If consistency is too thick at the end, add water as desired.

Finish with fresh lemon juice and chopped cilantro on top.  Serve with crusty bread.

Enjoy!