Ingredients
3 T. vegetable oil
2 t. curry powder
8 medium carrots peeled, cut across into thin slices
4 medium celery ribs, peeled, cut across into thin slices
1 medium onion, coarsely chopped
5 C. vegetable or chicken stock
1 T. fresh lemon juice
2 t. kosher salt or less if using commercial
Freshly ground black pepper
Preparation
In a medium saucepan, cook the oil and curry powder over medium heat, stirring, for 2 minutes. Be careful not to burn the curry. Stir in the carrots, celery and onions and toss to coat in the oil. Cook, stirring frequently, for 10 minutes.
Stir in the stock. Bring to a boil. Lower heat and simmer for 10 minutes or until all the vegetables are very tender. Allow to cool slightly. In a blender, working in batches of no more than 2 cups, puree the soup. Return the puree to the pot and heat through. Season with lemon juices, salt and pepper.
