Curried Carrot Soup

1. 1

   In a medium saucepan, cook the oil and curry powder over medium heat, stirring, for 2 minutes. Be careful not to burn the curry. Stir in the carrots, celery and onions and toss to coat in the oil. Cook, stirring frequently, for 10 minutes.

2. 2

   Stir in the stock. Bring to a boil. Lower heat and simmer for 10 minutes or until all the vegetables are very tender. Allow to cool slightly.

3. 3

   In a blender, working in batches of no more than 2 cups, puree the soup. Return the puree to the pot and heat through. Season with lemon juices, salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.