Curried Carrot Soup

Melt butter in a large pot over medium heat, then add the chopped onion, carrots, and celery stalk, stirring occasionally until the vegetables begin to soften, about 5-7 minutes.

Add the minced garlic to the pot and cook for 1 minute, stirring constantly to release its aroma.

Stir in the curry powder, coating all the vegetables evenly, and cook for 2 minutes to toast the spices and develop their flavor.

Pour the chicken stock into the pot, stirring well to combine, then bring the mixture to a boil.

Reduce heat to a gentle simmer and cook uncovered for 20-25 minutes until the carrots are very soft and tender.

Remove the pot from heat and allow the soup to cool slightly, then blend until smooth using an immersion blender or by carefully transferring batches to a regular blender.

Return the blended soup to the pot if needed, then taste and season with salt and freshly ground black pepper to preference.

Simmer gently for 2-3 minutes more to allow the flavors to meld, then serve hot.