Spicy Carrot Soup With Crème Fraîche And Coconut

• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 1/2 pounds carrots, peeled and rough chopped
• 6 cups chicken stock
• 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
• 1 tablespoon chopped garlic
• 1 tablespoon ground coriander
• 1/4 to 1/2 teaspoons ground cayenne pepper
• 2 tablespoons fresh ginger
• kosher salt a taste
• pepper a taste
• Creme fraiche garnish
• fresh grated coconut garnish

1. Preheat medium pot over medium high heat.
2. Add olive oil, butter, onions and carrots and saute 5 minutes.
3. Add garlic, ginger coriander, curry and cayenne and saute for 1 minute until fragrant.
4. Add chicken stock and 1 t. each salt and pepper.
5. Bring to a boil then reduce to a simmer and cook until carrots are very tender, about 15 minutes.
6. Blend soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed in a blender or use an immersion blender to blend directly in the pot until smooth.
7. Adjust seasoning with salt and pepper.
8. Pour into bowl and garnish with creme fraiche and coconut.

extra virgin olive oil, butter, onion, carrots, chicken stock, curry, garlic, ground coriander, ground cayenne pepper, fresh ginger, kosher salt, pepper, crueme

Taken from food52.com/recipes/37396-spicy-carrot-soup-with-creme-fraiche-and-coconut (may not work)