Curry Kissed Carrot Soup

3 T.  safflower oil

1 1/2 t. curry

8 carrots, peeled and chunked

2 lg. stalks celery, chunked

1 med. onion, chunked

1 (32 oz) box organic chicken stock

juice of 1/4 lemon

salt and pepper to taste


Place the carrots, celery and onion in the large bowl of a food processor and pulse until finely chopped.  Heat the oil in a large saucepan over med high heat.  Add the curry powder and veggies. Cook, stirring, until veggies are softened and curry is fragrant.  Add the chicken broth and bring to a boil. Reduce heat to a gentle boil and cook for 5-10 minutes, until vegetables are very soft.  Transfer mixture to a blender (in batches if necessary) and puree until smooth.  Return the soup to the saucepan and gently rewarm over medium heat.  Stir in the lemon juice, taste and season with salt and pepper.