Carrot Soup

1  tablespoon		extra virgin olive oil, 1 turn of the pan
2  tablespoons		butter
1/2  cup		medium onion, chopped
1-1/2  lb.		packaged baby carrots, from produce section
6  cups		chicken stock, available on soup aisle
1  tablespoon		mild curry paste or 1-1/2 tablespoons curry powder
1/2  teaspoon		1/4 to ground cayenne pepper
1  dash		Coarse salt
3/4  cup		sour cream

Tip: Click on the ingredient links to learn the nutritional information for all the Carrot Soup ingredients. The serving size for any ingredient in Carrot Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat medium pot over medium high heat.
Add olive oil, butter, onions and carrots and saute 5 minutes.
Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.