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: For nutritional information on all the ingredients in Carrot Soup just click on each ingredient name. Then adjust the serving size for any Carrot Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.