from the Manchester Learning Gardens
(serves 10, double for one class)
2 Tbls. extra virgin olive oil
4 Tbls. butter
1 large onion, chopped
3 to 4 pounds carrots, roughly chopped
Up to 6 cups chicken stock
1 Tbls. curry powder, or more to taste
Dash or 2 of ground cayenne powder
½ tsp. coarse salt, or to taste
½ cup sour cream
10 fresh chives, chopped
- Heat a medium large pot over medium-high heat. Add olive oil, butter, onions and carrots. Sauté for 5 minutes.
- Add 4 cups chicken stock, curry, cayenne pepper and ½ tsp. salt to the pot. Bring to a boil, cover and simmer until carrots are very tender, about 15 minutes. Place pot on a trivet next to a food processor.
- Process soup in 2 or 3 small batches until soup is smooth and carrots fully pureed. Transfer the processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the pot and turn heat to low.
- If soup is too thick, add remaining chicken stock, up to 2 cups, until desired consistency. Adjust seasonings. Heat soup thoroughly.
- 5. 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. Drizzle top of soup with sour cream and sprinkle with chives.