Curried Carrot Soup

Step 1

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes.

Step 2

Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.

Step 3

Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.

Step 4

Place pot on a trivet next to food processor.

Step 5

Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed.

Step 6

Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.

Step 7

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.

Step 8

Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors.

Step 9

Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim.

Step 10

Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup.

Step 11

Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!