Ingredients

How to make it

  • 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.
  • Note: Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.

Reviews & Comments 3

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    " It was excellent "
    gkwillow ate it and said...
    Very tasty soup! The flavors compliment each other so well. A dollop of sour cream is a good garnish, too. Thanks for the keeper recipe!
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    " It was excellent "
    jena ate it and said...
    This is a great soup! I made it this weekend and is perfect for an Easter dinner too! Thanks for the recipe! I also added a spoonful of plain yougurt when serving.
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  • meskarune 15 years ago
    This sounds fantastic!
    Was this review helpful? Yes Flag

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