/ / Recipe Carrot soup with curry

Carrot soup with curry

  • 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
  • Coarsely chopped fresh coriander (optional) - 2 Art. Spoons

Melt butter in a large saucepan on mediumFire. Add onions, 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

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