(adapted from Everyday Food)
Makes 4 servings
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion (approximately 1 small onion or ½ of a medium onion)
1 ½ teaspoons curry powder (more or less, to taste)
2 teaspoons salt
¼ teaspoon ground black pepper
2 cans (14.5 ounces each) reduced-sodium chicken broth
3 cups water
2 pounds carrots, peeled and cut into 1-inch chunks
1 tablespoon lemon juice
Coarsely chopped cilantro, for garnish
Toasted pita “chips,” for accompaniment
1. Heat the butter and oil in a Dutch oven or a large (4- to 5-quart) saucepan over medium heat. Add the onion, curry powder, salt, and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the broth, carrots, and 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, 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 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.