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Melt the butter over medium low heat. Turn the heat up and add the onions cooking 10 minutes until translucent.
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Add curry powder and cook the spices for 1 minute.
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Add the carrots, yams, chicken broth and salt. Bring everything to a boil. Cover and simmer on low heat until vegetables are tender, 25-30 minutes
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Using an immersion blender puree the soup in the pot.
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Season to taste with additional salt, pepper or curry powder.
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This soup gets thicker with sitting, so be aware if it starts our very think add additional broth to thin it.