In large pot, melt: 2 Tbsp. butter or margarine Add: 1 cup chopped onion (~1 large) 1 tsp. curry powder (sweet or hot curry powder) 1 1/2 tsp. sea salt (or table salt) 1/4 tsp. pepper

Cook and stir for about 4 minutes, until onion is soft. Add gradually while stirring up any spices sticking to the bottom of the pan:

• 3 cups chicken or veg.broth (2 cans condensed broth 284 ml / 10 0z plus water to 3 cups)
• 3 cups water

Then add:

• 6 - 7 1/2 cups peeled, chopped carrots (about 2 lbs)
• 1 large potato, skin on, scrubbed & chopped

Bring to a boil, then reduce heat and simmer for about 25 minutes until carrots are tender.

Puree the soup, either carefully using an immersion blender, or in batches in a blender or food processor. If using a blender or food processor, you will have to do it in batches, of course. Do remember that hot liquids expand when they are blended, so leave lots of room for it to do so.

Return it to the pot, and stir in:

• 2 Tbsp. lemon juice

Reheat, if necessary.

Note: The potato adds a creamier texture without adding any milk (the skin on the potato is not necessary, it is just that I am can’t be bothered peeling it – and that adds a bit more nutrition, also, maybe.) If you use vegetable broth, it is fine for the vegetarian or vegan crowd.

This recipe makes about 10 cups - 8 servings. If you are making this for the church Soup Sunday, you will want to at least double the recipe.