Carrot Curry Soup

I made this with fresh carrots from the garden - outstanding! 

Soup and Chili

2 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 & 1/2 tsp curry powder
salt and pepper
3 1/2 cups of chicken broth (or vegetable broth)
2 pounds carrots, peeled and sliced
juice of 1 lemon
2 tablespoons chopped fresh parsley(optional)

1. Saute' onions in a large pot over medium heat, stirring frequently.  When almost done (soft), add curry and minced garlic. 
2. Add carrots and broth, then bring to a boil.  Quickly reduce heat to a simmer and continue to cook until carrots are tender - about 15 to 20 minutes.
3. Add salt and pepper to taste.
4. Turn off the heat!!  Very important!!  Use a hand stick-blender or potato masher and puree the carrots right in the pot.  (Be careful; it’s hot!)    Set aside.
5. Add more broth or water if the soup is too thick.  Put back on the burner and heat up just a bit more.  
6. Stir in the lemon juice and serve with a some chopped parsley on top.