Creamy Curried Carrot Soup | Ris Adams

Ingredients

• 1 pound of baby carrots (or 1 pound regular carrots, peeled and chopped)
• 2 tablespoons olive oil
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 3 cups vegetable stock (or water)
• 1 medium onion, diced (optional for added depth)
• 2 garlic cloves, minced (optional)
• Spices to taste:
• 1-2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Optional garnishes:
• Fresh herbs (cilantro, parsley, or chives)
• Swirl of coconut milk or sour cream
• Toasted pumpkin seeds