Good Eats - Carrot Soup

 Contributed by Ann Marie Orr

A great recipe to cook up all those fresh carrots you picked up at the Farmers Market this weekend and as daylight decreases it will give our skin a natural glow, our body a lighter feeling & an energetic skip in our step!  What's not to love!?  
 
1 Tbs extra virgin olive oil, 1 turn of the pan
2 Tbs butter
1 sweet onion, chopped
1 1/2 pounds carrots-chopped
5 cups chicken stock…
 1/2 teaspoon ground cayenne pepper
sea salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
Fresh chives, cut into 1-inch pieces

In a medium pot add olive oil, butter, onions cook on low for 10 minutes—onion should be translucent, Add carrots and sauté 5 minutes.  Add chicken stock and salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes---add pepper.  Let cool a bit then process in a blender or food processor.  In a blender, this will take 2 or 3 small batches.

Adjust seasonings.  Also terrific with ginger, curry or dill

For garnish, 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. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges.

Serve with toasted focaccia & parmesan patties... YUM!!!