curried carrot soup

image: marthastewart.com

I've made this a few times for lunch over the past couple weeks and it is so simple, tasty and healthy, and uses about 5 ingredients so I just wanted to share!

Curried Carrot Soup

adapted from martha stewart's everyday food

Serves 2

• 2 T butter
• 1/2 onion, chopped
• 3 large or 5 small carrots, peeled and chopped to 1 inch chunks
• 1 tsp curry powder (I use hot madras curry powder so I only use 1/2 tsp)
• 2-3 cups chicken or veggie stock
• lemon and cilantro for garnish

1. Melt butter in medium pot over moderate heat. Add onion, curry powder and a dash of salt and pepper. Cook about 5 minutes until onion is tender, stirring occasionally.

2. Add stock and carrots and bring to a boil. Reduce heat and simmer until carrots are soft, about 15 minutes.

3. Puree soup in blender and return back to the pot.

Garnish with a squeeze of lemon and chopped cilantro (this is a must). Serve with naan or pita chips and hummus.

Enjoy!