Curried Carrot Soup

I made this a couple of weeks ago and have wanted it again ever since. I may just have to make it again tomorrow!

• 2 TBS  butter
• 1 cup chopped onion
• 2tsp salt
• 1/4 tsp pepper
• 1 tsp curry powder*
• 2 cans chicken broth**
• 3 cups water
• 2 lbs carrots peeled and cut into chunks
• 1 or 2 tsp fresh lemon juice
• 2 TBS coarsely chopped cilantro for garnish

1. Heat the butter in a saucepan over medium heat
2. Add the onion, curry powder, salt and pepper
3. Cook, stirring occasionally, for about 5 minutes or until the onion is soft.
4. Add the broth, carrots, and 3 cups of water
5. Bring to a boil then reduce the heat and simmer for about 20 minutes or until the carrots are soft
6. In a blender puree the soup in batches. Remove the center of the blender lid and cover with a cloth. I don’t know what will happen if you don’t, but that’s what the recipe says to do!
7. Put blended soup in a clean saucepan and when it’s all blended and in the saucepan stir in the lemon juice. More water can be added if it’s too thick.

*I doubled the curry because I like it strong
** I had to use the powder to make chicken broth and it still tasted fine