K-1 Curried Carrot Soup

Soup may be on our minds predominantly in fall and winter, this soup is so easy and delicious, you'll find yourself craving it year-round! 


1 Tbl. extra virgin olive oil 
2 Tbl. butter
1/2 medium onion, chopped
1-1/2 pounds packaged baby carrots 
6 cups chicken stock
1-1/2 Tbl. mild curry powder
1/4 to 1/2 tsp. ground cayenne pepper
1 Tbl. K-1 Keenan's Killer Original Hot Sauce 
Coarse salt
1 cup sour cream 
Fresh chives 


Preheat medium pot over medium heat. Add olive oil, butter, onions and carrots and sauté 5 minutes. Add 4 cups chicken stock, curry, cayenne and K-1 Keenan's Killer Original Hot Sauce and about 1 tsp. salt to the pot. Bring to a boil, cover and cook until the carrots are tender, about 15 minutes. Process in a food processor in small batches until fully pureed. Return soup to the soup pot and place over low heat. If the soup is too thick, add remaining stock. Adjust seasonings.

Place sour cream in a plastic storage bag and cut a small hole in the corner. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center to the rim. Drag a tooth pick from the center of the bowl out to the edges to form a spider web design on the soup. Place a few pieces of cut chives in the center of each bowl to resemble green spiders in their webs.