Curried Carrot Soup

This soup doesn't make sense. I don't know why it is so good! It's basically just carrots and broth pureed together, but something about this particular combination is magic. This soup is delicious and very healthy! Tip: Don't go crazy trying to chop your onions and carrots uniformly as they will just get pureed in the end.

Curried Carrot Soup
Source: Every Day Food's Great Food Fast
2 T. butter
1 c. chopped onion
1 t. curry powder
2 t. salt
1/4 t. pepper
2 cans (or 29 oz total) chicken broth (or vegetable)
2 lbs. carrots, peeled and chopped into 1" chunks
1-2 T. fresh lemon juice
optional garnish- chopped cilantro (I used a little basmati rice)

Melt butter in large saucepan over medium heat.  Add onion, curry powder, salt and pepper. Cook, stirring until onion is translucent, about 5 minutes.
Add broth, carrots and 3 c. water. Bring to a boil. Reduce heat , cover and simmer until carrots are tender, about 20 minutes.
Puree soup in batches in blender. *Only fill blender about half full since you are working with hot liquid.  Allow heat to escape by opening the hole in the lid and covering it with a towel. This will prevent hot liquid from splattering. Stir in lemon juice and garnish.


Greta and Miles rating; Miles wasn't a huge fan, but when Greta tasted it she said she was going to eat the whole pot full of soup!