Curried Carrot Soup
from the Manchester Learning Gardens (serves 10, double for one class) 2 Tbls. extra virgin olive oil4 Tbls. butter1 large onion, chopped3 to 4 pounds carrots, roughly choppedUp to 6 cups chicken stock1 Tbls. curry powder, or more to tasteDash or 2 of ground cayenne powder½ tsp. coarse salt, or to taste½ cup sour cream10 fresh chives, chopped Heat a medium large … Read More