Bronchitis Broth - cooking recipe

Ingredients

1 medium onion, peeled
1 lb carrot
1 bunch celery, with leafy tops
1 tablespoon olive oil
1 tablespoon curry powder
1/2 - 1 teaspoon cayenne (or to taste, I like a little less cayenne personally)
12 cups low-sodium canned chicken broth
2 heads garlic, cloves lightly smashed, peeled and thinly sliced
5 dried red chili peppers
2 teaspoons kosher salt
fresh ground pepper
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 bunch fresh basil (optional)
1 bunch fresh parsley leaves
1 squeeze fresh lemon juice

Preparation

Chop the onion, carrots, and celery into bite-size pieces.
Heat the oil in a soup pot over medium heat.
Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown.
Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.
Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using.
Cover the pot, bring to a boil, and reduce the heat to a high simmer.
Cook for 15 to 20 minutes, until the garlic is soft but not mushy.
Fish out the chili peppers with a slotted spoon.
Add the lemon juice; taste for seasoning, and add more pepper if you like.
Serve hot and feel better!