Curried Carrot Soup

INGREDIENTS
1    tablespoon olive oil
2    tablespoons curry powder
3    cups thinly sliced carrots (3 to 4 medium)
1    cup thinly sliced celery (2-3 stalks)
½   cup chopped white onion (1 medium)
2    cups low sodium chicken broth
1    cup water
1    teaspoon ground coriander
½   tablespoon lemon juice

METHOD

In a large sauce pan over medium heat, add the olive oil and curry powder. Stir to mix until fragrant, about 1 to 2 minutes. Add the carrots and toss to coat. Add the celery and onions. Cook for 8 to 10 minutes until the vegetables are tender, stirring often.

Add the chicken broth, water and coriander; bring to a boil. Reduce heat to a simmer, cover and cook for 10 to 12 minutes until the vegetables are soft. Remove from the heat and let the soup stand, covered, for 10 minutes to cool. Using two batches, add to a blender and process to a puree (use caution when blending hot soup.). Pour into a clean sauce pan and add the lemon juice. Serve immediately.

Based on a recipe from Eating Well magazine