A blend of carrots and curried bring you this sweet and spicy soup that is loaded with antioxidents and beta carotene, which is fantastic and bringing that beautiful glow back to dull, lifeless skin. This soup will warm you up and nourish you all at the same time ! Great for a cool fall day, or serve cold for a warm summer evening.
Heat coconut oil 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 broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
In a blender, puree 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.
If your carrots don't taste sweet enough, add up to a teaspoon of organic cane sugar while simmering
To serve the soup chilled, let cool, and then refrigerate in a covered container.