Curried Carrot Soup

I made this soup for the first time when my best friend came to visit for my engagement party several years ago.  The party was in October, so a cup of this orange soup was in perfect keeping with the season.  Robust and full of flavor, yet light, it pairs well with a crisp autumn salad, cinnamony apple-spice muffins, and a refreshing white wine to cool the palate.  It was a fabulous centerpiece to the lunch I served when my friend arrived from the airport!  Did I mention it's healthy, too?!?

1 tablespoon olive oil

2 tablespoons butter

1 medium onion, chopped

1 1/2 pounds baby carrots

6 cups chicken stock, divided

1 1/2 tablespoons curry powder

1/4 to 1/2 teaspoons cayenne

salt

sour cream

Preheat a pot over medium-high heat.  Add olive oil and butter.  When butter is melted, add onions and carrots and saute 5 minutes.  Add 4 cups chicken stock, curry, cayenne, and salt.  Bring to a boil, cover, and cook until carrots are very tender, about 15 minutes.

Process soup in a blender or food processor (work in batches as necessary) until soup is smooth and carrots are fully pureed.  Return pureed soup to pot and place back over low heat.  If the soup is too thick, add the remaining stock, up to 2 cups, to achieve desired consistency.  Adjust seasonings according to taste.

Serve soup with a dollop of sour cream.

Serves 4-6.

Recipe adapted from 30-Minute Meals Get-Togethers by Rachael Ray.