Curried Carrot Soup

1 Tablespoon olive oil
1 cup chopped onion
1 teaspoon curry powder
3 cups chicken broth
2 pounds carrots, chopped
2 Tablespoon fresh lemon juice
Salt and pepper, to taste
Cook onion in oil with curry powder, salt, and
pepper until translucent. Add broth and carrots.
Bring to a boil, then simmer until carrots are cooked.
Purée in batches until smooth. Add more water if it
is too thick. Stir in lemon juice. Add salt and
pepper to taste