Curried Carrot Soup

• 2 tablespoons butter
• 1 medium size onion, cut in chunks
• 12 cup celery, cut in chunks (preferable the heart with the leaves)
• 3 lbs carrots, peeled, cut in chunks
• 4 cups vegetable stock
• 2 bay leaves
• 2 tablespoons curry powder
• 1 tablespoon coarse sea salt
• 1 tablespoon pepper
• water
• 2 cups 35% cream
• sour and chopped chives

1. Melt butter in a medium pot; saute onion and celery for 3-4 minutes.
2. Add carrots, vegetable stock, bay leaves, curry powder, salt and pepper; add water just to cover.
3. Bring to a boil, then simmer until vegetables are soft, approximately 45 minutes.
4. Remove bay leaves.
5. Puree in blender until smooth consistency, and stir in cream.
6. Garnish with a dollop of sour cream and chives.

butter, onion, celery, carrots, vegetable stock, bay leaves, curry powder, salt, pepper, water, cream, sour

Taken from www.food.com/recipe/curried-carrot-soup-437658 (may not work)