Carrot soup with curry

Melt the butter in a large saucepan over medium heat. Add onion, curry powder, 2 teas Ingredients:

• oil - 2 items. spoons
• chopped onions - 1 cup
• 1 curry powder
• salt and ground pepper - 2.25 teaspoons
• chicken broth - 600 milliliters
• carrots, peeled and sliced ​​- 900 Grams
• fresh lemon juice - 1-2 Art. spoons
• freshly chopped fresh coriander (optional) - 2 Art. spoons

Instructions

Melt the butter in a large saucepan over medium heat. Add the onion, curry powder, 2 teaspoons of salt and 1/4 teaspoon of pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add broth, carrots, 3 cups of water, bring to a boil. Reduce the heat, cover and cook until the carrot is soft, about 20 minutes. In a blender, beat the soup until smooth, pour into a clean pan. Add more water if the soup is too thick. Preheat if necessary. Add the lemon juice, decorate with cilantro at will and serve.

Servings: 4