In a large sauce pan over medium heat cook 3 tbsp of canola oil with 2 tsp curry powder – keep stirring until fragrant  *  Stir in 8 medium carrots, peeled and thinly sliced, 4 medium stalks celery also thinly sliced and one medium onion, coarsely chopped and toss to coat in oil  *  Cook stirring frequently for 10 minutes  *  Stir in 5 cups of reduced sodium chicken broth  *  Bring to a boil  *  Reduce heat and simmer until the vegetables are very tender – maybe 10 minutes  *  Remove from the heat and let stand for 10 minutes  *  Use a paper towel to blot away any excess oil that has risen to the top  *  Transfer the soup in batches of no more than two cups at a time, to a blender and puree  *  Return the soup puree to the pan and heat through over medium heat  *  Season with lemon juice , salt and pepper  *  I prefer a milder curry powder for this recipe *  hot curry powder such as Madras can be hard to control  *  The ingredients are simple and the flavor is curried carrot!