Curried Carrot Soup

Carrot soup is one of those things that when I have it on a rare occasion, I wonder why I don't make it more. It is beyond simple to make.

I was even able to make it last night after I locked my keys in my car with the car running. Lucky for me, I was at home and the local AAA guy was only 2 houses down and I was back in business in no time.

Carrot soup and a roll was a perfect dinner after a trying day!

I'd like to thank 3 people for this recipe. First, Rebecca for sending me the link to it because it reminded her of me, the horses I rode at Hollins who love carrots, and dinner at the French House. << On a side note, Adam and I are going to Hollins in June for my 5 year reunion! I can hardly wait! It's been too long since I've visited beautiful Roanoke!>>

Second, I'd like to thank Miriam for making this soup for Rebecca.

Third, I'd like to thank Martha Stewart and company for creating the recipe!

The recipe below was inspired by Martha Stewart and tweaked by me with inspiration from the first time I had carrot soup at The Kitchen Shoppe during a high school French Club French cooking class.

If you don't have curry powder or don't want to use it, it can easily be eliminated. The half and half is optional too but I like the hint of richness.

I would say this serves about 4-6 people.

2 Tablespoons butter

1 small onion, chopped

3/4 teaspoon curry powder

2 teaspoons kosher salt

1/2 teaspoon ground pepper

1 (14.5 oz) can chicken broth

1 1/2 lbs carrots - I used 1 1/2 bags baby carrots or you can peel and cut large carrots into 1 inch pieces

2 cups water

1 Tablespoon lemon juice

1/4 cup half and half

In a medium pot or dutch oven (with a lid), melt butter over medium heat. Add the onion, curry powder, salt and pepper. Cook, stirring occasionally, until onion is soft for about 5 minutes.

Add broth, carrots and water. Bring to a boil. Reduce head; cover, and simmer until carrots are tender, about 20 minutes.

In a blender, puree soup in batches until smooth. Only fill the blender up half way and remove the cap from the blender top and place a towel on top as you blend (to help the steam escape). After each batch is done, pour into a clean sauce pan. You should only need to do 2 batches.

Stir in the lemon juice and half & half. Add more salt if needed.