Curried Carrot Soup

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 Minutes

Servings: 6

A Rachael Ray recipe. I like to serve this in the fall.

Ingredients:

1 tablespoon olive oil

2 tablespoons butter

1/4 cup chopped onion

1 lb baby carrots

4 -5 cups chicken stock

1 1/4 tablespoons curry powder

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Directions:

1. Sautee carrots and onion in oil and butter for 5-7 minutes. Add remaining ingredients and cook until carots are tender. Puree and serve.