Carrot Curry Soup

I'm not sure this will register well with every one's palate, but it definitely struck a chord with me! A friend of mine shared the recipe and a bowl with me last week, and I've been craving it ever since. So here's the recipe, maybe I'll make it tonight and post some pictures of our meal...

1 tablespoon extra virgin olive oil, (just to coat the saute pan)
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots
6 cups chicken stock
1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
6 blades fresh chives, cut into 1-inch pieces

• Start with olive oil, butter, onions and carrots and saute 5 minutes.
• Add 4 cups chicken stock, curry powder and cayenne pepper, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender (It took about 15 minutes).
• Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. ( I actually like mine a little more thick, so I process it less)
• Transfer the soup back to the pot and simmer.
• If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.
• Serve with sour cream to cut the heat of the pepper, and a crusty bread.

Enjoy!