Curried Carrot Soup

I'm so glad it's September. I can start posting soup recipes again! Both my husband and I love soup and we gladly have it during the heat of summer. I know some folks can't take that sort of craziness so I've been patiently waiting to post this recipe from Rachael Ray. A lot of Rachael's recipes have me shaking my head sometimes (remember when she cut up hot dogs and mixed it with ground beef and made burgers? Ewwww.) but this one is a keeper. It's so creamy and curry-y and perfect for anytime of the year if you ask me.

Curried Carrot Soup (adapted from Rachael Ray)

1 TBS extra virgin olive oil
2 TBS butter
1 medium onion, chopped
1 1/2 lbs packaged baby carrots
6 cups chicken stock, divided use
1 1/2 TBS curry powder
1 tsp salt
1 can coconut milk
sour cream, optional

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 salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Add coconut milk and process the soup in a blender or food processor. Return the soup to the pot and heat through. Add more stock if you want a thinner consistency. Ladle into individual bowls and top with sour cream.