Broccoli Soup

• 1 tablespoon butter, plus another for finishing (optional)
• 1/2 teaspoon salt
• 1 carrot, chopped
• 1/2 onion, chopped
• 3 cups broccoli florets
• 3 cups chicken broth
• 1/2 teaspoon cumin
• 1 lime, juiced

1. Melt the butter in a large heavy pan over medium heat, add the onion and carrot and salt. Saute until soft, about five minutes.
2. Add the broccoli, stir to coat, then add the chicken broth and cumin. Raise the heat to medium high, bring to a simmer, return heat to medium and cook until broccoli is very soft, about 15-20 minutes.
3. Puree the soup in a food processor, or with an immersion blender. (My preferred method, so much easier than transferring to a machine, if you don't have one, you should.) You might want to add another tablespoon of butter here for a richer soup--that's not where I'm at today but I think it's a good move. Add lime juice and a few grindings of pepper and your virtuous meal or first course is ready.

butter, salt, carrot, onion, broccoli florets, chicken broth, cumin, lime

Taken from food52.com/recipes/1252-broccoli-soup (may not work)