2 tbs butter
- Heat the butter in a Dutch oven or large 4 to 5 quart saucepan over medium heat. Add onion, curry powder, 2 tsp salt, and 1/4 tsp pepper. Cook, stirring until the onion is soft, approximately five minutes.
- Add broth, carrots, and three cups of water; bring to a boil. Reduce heat; cover and simmer until the carrots are tender, about 20 minutes.
- In a blender, puree the soup in batches until smooth. Only fill the blender half way as hot liquid expands. Remove cap from center of lid and cover with a dish towel to allow the heat to escape. Transfer to a saucepan and reheat. Stir in the lemon juice and serve with cilantro on top. Enjoy!
Courtesy of “Everyday Food”