This sweet and spicy soup is wonderfully rich, even though it’s made without a drop of cream. If your carrots don’t taste sweet enough, add up to a teaspoon of sugar in step two.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat the butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
Step 2
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.
Step 3
In a blender, purée 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.
chilling the soup
Step 4
This recipe can also be served chilled. Allow the soup to cool, then refrigerate in a covered container.
