Spicy Carrot Soup

Ingredients
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Salt to taste

Method:

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute for 5 minutes till onion turns pink. Add 4 cups chicken stock, curry powder and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Pour the soup in a blender and blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Return the blended soup to the cooking pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Granish with chopped cilantro or parsley.