Curried Carrot Soup

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Vintage Mixer


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2 tablespoons butter

1 cup chopped onion

1 teaspoon curry powder

Coarse salt and ground pepper

2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)

2 pounds carrots, peeled and cut into 1-inch chunks

1 to 2 tablespoons fresh lemon juice

2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

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