makes 8-10 servings
2 tablespoons unsalted butter
1 cup chopped onion
1 teaspoon curry powder
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups filtered water
2 pounds carrots, peeled and cut into 1-inch chunks (handily, baby carrots come in 2-lb bags)
1 tablespoon fresh lemon juice
coarsely chopped fresh cilantro [optional, for garnish]
1. Melt butter in a large stock pot over medium heat. Add the chopped onion, curry powder, salt, and pepper. Saute the onions until softened, about five minutes.
2. Add the veggie broth, water, and carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the carrots are tender.
3. In several batches, puree the soup in a blender until smooth. Be careful to allow room for steam to escape from the blender when blending.
4. Return the pureed soup to the stock pot, and reheat if necessary. Stir in the lemon juice.
5. Serve immediately; garnish with chopped cilantro if desired.