From Martha Steward.com Serves 2
1TB Butter
1/2 cup chopped Onion
1/2 to 1 tsp Curry Powder
Coarse Salt and freshly ground Pepper
1/2 Qt Eatwell Farm Chicken Stock
1 lb Carrots, peeled and cut into 1” chunks
1 TB Lemon Juice
1 TB coarsely chopped Parsley, for garnish (recipe actually calls for cilantro, but our parsley would taste great)
Heat butter in a good sized saucepan over medium heat. Add onion, curry powder, 1 tsp salt and a pinch of pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add broth, carrots, and 1 1/2 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 parsley or cilantro, if desired.