Female Nomad'S Curried Carrot Soup - cooking recipe

Ingredients

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

Preparation

Saute the onion in the butter for 5 minutes.
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).
Simmer until the carrots are soft, 30-35 minutes. As soup is cooking, add the remaining 3 cups of water in half cup increments.
Add salt and pepper, and adjust for taste.
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.
Serve with fresh dill, mint, and sour cream sprinkled on top.