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Ingredients

• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 1/2 pounds 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
• 1/4 to 1/2 teaspoon ground cayenne pepper
• Coarse salt
• 1 cup sour cream
• Plastic condiment bottle or medium plastic food storage bag
• 6 blades fresh chives, cut into 1-inch pieces

Description

Food Network Invites You To Try This Curried Carrot Soup Recipe From Rachael Ray.

Food Network