Curried Carrot Soup

I got this recipe from Ed and Linda (via their "Everyday" cookbook, I believe). Based on Ed's suggestion, I doubled the amount of curry powder...and I would ALSO recommend this!
I would love to say that Charlie gobbled/slurped this soup right up, but in all honesty that wasn't the case.* I, however, thought it was sensational! Especially with the cilantro garnish.

*At least he was clothed in orange head to toe so when he spit it out, it wasn't that noticeable!


Curried Carrot Soup
serves: 4
Prep time: 20 minutes
Total Time: 40 minutes

2 T butter
1 cup chopped onion
1 tsp curry powder
1 tsp coarse salt
1 tsp fresh ground pepper
2 cans (14.5 ounces each) reduced-sodium chicken broth (about 3.5 cups)
2 pounds carrots, peeled and cut into 1 inch chunks
1 to 2 T fresh lemon juice
2 T coarsely chopped fresh cilantro, for garnish

1. Heat the butter in a large saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 tsp pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

2. Add the broth, carrots, and 3 cups of water; bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes

3. In a blender, puree the soup in batches until smooth; 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 the hole in the lid, and cover the lid with a dish towel when blending. Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in the lemon juice. Serve garnished with the cilantro, if desired.