I found this recipe on Martha Stewart's website. She had a whole slideshow of winter soups and I think I printed off every other one! I thought this was a fantastic soup. My husband looked at it and said, "I don't eat cooked carrots." I gave him and a look and he tried it and admitted that the soup was very good! I didn't feel like transferring the soup from my dutch oven to the blender so I just used the immersion blender which worked fine. The recipe says it feeds 4 but I halved it and it fed both of us and her boyfriend with some left over! I served this with homemade croutons.
Curried Carrot Soup
Source: Martha Stewart
2 tablespoons butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 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)
Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.