Curried Carrot Cauliflower Soup

1  tablespoon		canola oil
1  teaspoon		curry powder
4		medium carrots,s peeled and chopped
1		cauliflower head, coarsely chopped
1  cup		small onion, coarsely chopped
4  cups		reduced-sodium chicken broth
1  pinch		Kosher salt, to taste
1  pinch		Freshly ground pepper, to taste

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Using a heavy bottomed dutch oven or pot, heat the oil and curry powder over medium heat, stirring, until fragrant, for about 1 to 2 minutes. Stir in the carrots, celery, cauliflower and onions; toss to coat. Cook, stirring frequently, for about 10 minutes. Pour in the chicken broth. Stir and bring to a boil. Reduce heat and simmer until the vegetables are very tender, for about 10 minutes. Remove from the heat and let stand for a few minutes.
Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree until smooth or the soup has reached the consistency you want. If desired, you can return the pureed soup to the pot to heat through before serving. Season with the lemon juice, salt and pepper and garnish with fresh parsley. Serve immediately and enjoy!