Curry Carrot Soup

6 tablespoons butter
3 cups chopped onion
1 tablespoon curry powder
Coarse salt and ground pepper
10 cups chicken broth
6 pounds carrots, peeled and cut into 1-inch chunks
1/4 cup fresh lemon juice
1/3 cup coarsely chopped fresh cilantro, for garnish (optional)

Heat butter in a 12 qt (large!!) Dutch oven over medium heat. Add onion, curry powder, 1-2 tablespoon salt (remember, this is a big batch of soup), and 1 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add broth, carrots, and 9 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. Do not fill the blender more than halfway since you are pureeing hot liquid that will expand!  To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.  Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Serves 12!  Leftovers can be frozen.