For this recipe you’ll need: 2 tablespoons butter, 1 cup chopped onion, 1 teaspoon curry powder, Coarse salt and ground pepper, 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups), 2 pounds carrots, peeled and cut into 1-inch chunks, 1 to 2 tablespoons fresh lemon juice, 2 tablespoons coarsely chopped fresh cilantro for garnish.
- 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 broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
- In a blender, puree 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.
I like Martha’s take on this soup as it’s healthier and lighter than the alternatives (such as Rachael Ray’s), but does so without sacrificing flavour and texture. It is also a really lovely bright burst of colour, and I happen to think that all food should be as easy on the eyes as it is on the tastebuds!
Original recipe here.