2 tbsp soy margarine 1 cup chopped onion 1 tsp curry powder coarse salt and ground pepper 2 cans (14.5 oz each) chicken broth 2 lbs carrots, peeled and cut into 1" chunks 1-2 tbsp fresh lemon juice 2 tbsp coarsely chopped fresh cilantro or parsley
Heat margarine in a Dutch oven or large saucepan over medium heat. Add onion, curry powder, 2 tsp salt, and 1/4 tsp 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. Top individual servings with cilantro/parsley.
Serves 4. Per serving, without modification: 185 calories, 6.3g fat. You could likely halve the margarine and reduce the fat without affecting the flavor.