Curried Carrot Soup

Heat butter in a Dutch oven or large (4 to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add the broth and the carrots and bring to a boil. Reduce heat, cover, and simmer until carrots are tender, about 20 minutes.

In a blender, purée soup in batches until smooth. Transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

This soup can be served chilled.