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Thai-Inspired Carrot Soup

Ingredients:

1 tbsp. extra virgin olive oil
2 tbsp. butter
1 1/2 pounds carrots, peeled and cut into small chunks (or, start with baby carrots)
1 yellow onion, diced
3 ribs celery, diced
6 cups vegetable stock
1 tbsp. Thai red curry paste (such as Thai Kitchen)
3/4 tsp. white pepper
1 tbsp. fish sauce or soy sauce
1 tbsp. rice wine vinegar
1/2 tsp. ground cayenne
2 tsp. cumin
For garnish:cilantro, green onions, sour cream

Directions:

Preheat a medium-to-large pot over medium heat, and melt butter and olive oil.
Add carrots, onion and celery and saute 5 minutes.
Add next 7 ingredients and cook until carrots are very tender — about 20 minutes.
Place soup in a blender and process until smooth.
Adjust seasonings to taste.
Serve with garnishes.

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