Carrot soup with curry

Description

Perfect for lunch. Melt the butter in a large pot over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the broth, carrots, and 3 cups water; bring to a boil. Reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes. Puree the soup in a blender until smooth, then pour into a clean pot. Add more water if the soup is too thick. Reheat if necessary. Stir in lemon juice, garnish with cilantro if desired, and serve. Ladle into bowls and serve.

Instructions