Curried Carrot Soup
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 teaspoon curry powder
- Coarse salt and ground pepper
- 2 cans (14 ½ ounces each) reduced-sodium chicken broth (about 3 ½ cups)
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)
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