Curried Carrot Soup

I’ve tried a lot of different recipes for curried carrot soup because my family loves that taste of curry. They also like soup. However, every time I made a recipe for curry carrot soup it either turned out like baby food or was completely bland.

I’ve tweaked a bunch of different recipes to come up with this one. Check it out:

• 2 T. olive oil
• 1/3 t. curry powder
• 5 carrots (small to medium), chopped
• 2 1/2 celery stalks, chopped
• 1 small onion, chopped
• 3 c. chicken broth
• juice of half of a lemon
• 1/2 t. salt
• 1/4 t. pepper

Heat the oil and cook the veggies and curry together until tender. Turn the pot up to high and add the broth. In the meantime, take the veggies out of the pot and put them in a blender. Pulse them until they are puréed. Then put them back into the pot, which should by now be boiling with broth. Turn the heat down and add lemon, salt, and pepper. Simmer for 20 minutes.

Image: sxc.hu.