CURRIED ONION SOUP

Curried Onion Soup image

Provided by Barbara Kafka

Categories weekday, soups and stews, appetizer

Time 45m

Yield 6 servings (7 cups)

Number Of Ingredients 6

Ingredients

2 1/4 pounds onions, peeled and cut in chunks
1/2 pound unsalted butter, cut in 1/2-inch pieces
1/4 cup curry powder
4 cups chicken broth
3 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt

Steps:

Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 712 milligrams, Sugar 10 grams, TransFat 1 gram