Curried Carrot Soup 2 cups carrots, sliced, 2 cups no sodium chicken broth, 1 1/2 tsp. lemon juice, 1/4 tsp. curry Combine carrots and broth in medium saucepan. Bring to a boil and reduce heat to simmer until tender. Blend until smooth. Add lemon juice and curry. Stir and chill. Serve hot with chives.