Curried Carrot Soup
2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
3 1/2 cups chicken or vegetable broth
2 pounds carrots cut into 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh cilantro for garnish (optional)
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 the broth and the carrots and bring to a boil. Reduce heat, cover, and simmer until carrots are tender, about 20 minutes.
In a blender, purée 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.
This soup can be served chilled.