Female Nomad'S Curried Carrot Soup

• 2 medium onions, sliced
• 1 tablespoon salted butter
• 10 carrots, cut into 1/2-inch slices (about 6 cups sliced carrots)
• 1 -2 tablespoon curry powder, to taste
• 2 tablespoons instant chicken bouillon granules (I am skipping this and trading some veggie broth for part of the water)
• 6 cups water, divided
• salt, to taste
• fresh ground black pepper
• 2 tablespoons applesauce
• 2 tablespoons fresh dill, snipped
• 2 tablespoons of fresh mint, chopped
• 1/2 cup low-fat sour cream

1. Saute the onion in the butter for 5 minutes.
2. Add the carrot slices, curry powder, powder chicken stock (or veggie stock) and 3 cups of water (or less water if trading in veggie stock).
3. Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments.
4. Add salt and pepper, and adjust for taste.
5. To blend, put half the soup in a blender or food processor. Blend at medium speed for a few seconds. Add the rest of the soup and the applesauce. Blend until smooth.
6. Serve with fresh dill, mint, and sour cream sprinkled on top.

onions, butter, carrots, curry powder, instant chicken, water, salt, fresh ground black pepper, applesauce, fresh dill, mint, lowfat sour cream

Taken from www.food.com/recipe/female-nomads-curried-carrot-soup-430280 (may not work)