Wash, peel and slice the whole carrots into ¼ inch slices. You can skip this step if you are using baby carrots.
Preheat the soup pot over medium heat. Add the olive oil and the carrots.
Slice the onion and garlic, and add them to the pot. Stir.
Measure the salt into a small bowl. Add a pinch to the soup pot. This helps build layers of flavor. Stir.
Cook the vegetables over medium heat for about 10 minutes, or until the onions are translucent.
Add the curry powder. Stir for a few seconds to bloom the spices. Add the water.
Add the rest of the salt and the pepper.
Bring the soup up to a boil, then reduce to a simmer. Cover the pot with its lid (or a cookie sheet if you don't have the lid) and simmer for 30 minutes, until the vegetables are very soft.
Bring the blender jar over to the stove, and carefully use a ladle to transfer the contents of the soup pot. Cover the blender with its lid, and blend the soup for about 30 seconds, or until smooth. Blend in two batches if you have a small blender. Don't burn yourself!
Pour the soup back into the pot, and add the lemon juice and sugar. Taste for seasoning and add more salt and pepper if desired. Enjoy!
