Prep time: 30 min | Cook time: 30 min | Ready In: 50 min
2 tablespoons butter
1 cup onion, diced
1 teaspoon curry powder
salt & pepper, to taste
3-1/2 cups chicken broth
2 lbs. carrots, peeled and cut into 1-inch chunks
1-2 tablespoons fresh lemon juice
2 tablespoons fresh cilantro, roughly chopped
Heat butter in a large 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 broth, carrots and 3 cups of water; bring to boil. reduce heat and cover, simmering until carrots are tender, around 20 minutes.
In a blender, puree soup in batches until smooth; transfer back into a saucepan. If necessary, add more water to thin out the mixture.
Reheat and stir in lemon juice. Serve with cilantro for a garnish.