I just finished making this, and it is delicious! The quote on the recipe says, "This sweet and spicy soup is wonderfully rich, even though it's made without a drop of cream." I am serving with my Mom's Ginger Muffins. Perfect. Enjoy.
Curried Carrot Soup
2 Tablespoons Earth Balance non-dairy butter
1 cup chopped onion
1 teaspoon curry powder
Coarse salt and grount pepper
2 cans (14.5 oz. each) reduced-sodium chicken broth
2 lbs. carrots, peeled and cut in to 1-inch chunks
1 to 2 tablespoons fresh lemon juice
2 tablespoon coarsely chopped fresh cilantro, for garnish (optional)
Heat the butter in a large (4 to 5 quart) saucepan over medium heat. Add the onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, utnil the onion is soft, about 5 minutes.
Add the broth, carrots, and 3 cups water; bring to a boil. Reduce the heat; cover, and simmer until the carrots are tender, about 20 minutes.
In a blender, puree the soup in batches until smooth; hot liquids will expand when blended, so be careful no to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow te heat to escape; Remove the cap from the hole in the lid, and cover the lid with a dish towel when blending. (I did this, and no mess!) Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in the lemon juice. Serve garnichsed with the cilantro if desired.