Curried Carrot Soup Recipe

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Rachael Ray on Food Network


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1 tablespoon extra virgin olive oil, 1 turn of the pan

1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder

6 cups chicken stock, available on soup aisle

1 medium onion, chopped

1/4 to 1/2 teaspoon ground cayenne pepper

Plastic condiment bottle or medium plastic food storage bag

6 blades fresh chives, cut into 1-inch pieces

1 1/2 pounds packaged baby carrots, from produce section

Coarse salt

1 cup sour cream

2 tablespoons butter

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