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.

meal or course
brunch, dinner, lunch, side, soup, vegetable dish