Ingredients

• 2 Tbsp unsalted butter
• 1 cup chopped onion
• 2 lbs carrots, roughly chopped
• 1 medium sweet potato, roughly chopped
• 1 tsp curry powder
• 1/2 tsp tumeric
• 2 tsp coarse salt
• 1/4 tsp fresh ground pepper
• 3 1/2 cups chicken broth (~2 cans)
• 1-2 Tbsp lemon juice
• 2 Tbsp coarsely chopped cilantro or parsley

Directions

1. Heat the butter in a large saucepan over medium heat. Add the onion, curry powder, tumeric, salt and pepper. Cook, stirring occasionally until onion is soft, about 5 minutes.
2. Add the roughly chopped carrots and sweet potato. Then add the broth + 3 cups of water. Bring to a boil, reduce heat, cover and simmer until carrots are tender (about 20 minutes).
3. Using an immersion blender, puree the soup. Add more water to thin if necessary. Stir in lemon juice.
4. Serve garnished with cilantro or parsley.

Notes

This soup is very forgiving so use whatever amount of carrots or sweet potatoes you want. If you make it too thick, just add water or stock to thin. It will thicken up as it cools.