2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
3 ½ cups (2 cans) chicken broth
1 or 2 tablespoons lemon juice
2 pounds carrots, peeled and cut into 1-inch chunks
(Optional) Garnish with cilantro or a dollop of yogurt
1. Heat butter in large 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.
2. Add broth, carrots, and up to 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
3. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Stir in lemon juice. Serve hot or chilled.