Curried Carrot Soup

3 tablespoons olive oil
2 teaspoons curry powder
3 cloves garlic, chopped
6 medium carrots, peeled and thinly sliced
2 parsnips, peeled and thinly scliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
3 scallions, chopped
2 tsp. tarragon
5 cups reduced-sodium chicken broth
3 T. Cream
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste

Directions

Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery, garlic, scallions, tarragon and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Stir in broth. Bring to a boil. Reduce heat and simmer until the vegetables are very tender, about 10 minutes. Blend with an immersian blender. Stir in cream. Season with lemon juice, salt and pepper.