Curried Carrot Soup

Ingredients

• 1 tablespoon butter
• 1 medium onion, chopped
• 1 (2-pound) package carrots, peeled and coarsely chopped
• 1 (32-ounce) carton fat-free, less-sodium chicken broth
• 1/2 cup water
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

Preparation

1. Melt butter in a large saucepan over medium heat; add onion, and cook 3 minutes or until tender, stirring occasionally. Add carrot and broth. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until very tender.
2. Place half of carrot mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining carrot mixture.
3. Return pureed mixture to saucepan; add water and remaining 3 ingredients. Bring to a simmer over medium heat, and cook 2 to 3 minutes or until mixture is thoroughly heated.