1 tablespoon vegetable oil

1 tablespoon unsalted butter

1 yellow onion, roughly chopped

1 pound carrots (approximately 3 large carrots), peeled, cut into 1/2-inch thick half moons

1 teaspoon curry powder

1/8 teaspoon grated ginger (more or less depending on desired “kick”)

2 – 3 cups low-sodium vegetable stock

kosher salt, as desired

Method:

1.   In a mediums size Dutch oven over medium – high heat, add oil and butter and allow the oil to heat and butter to melt, approximately 1 minute.

2.   Add onion and allow to cook while occasionally stirring until translucent and light golden in color, approximately 4 minutes.

3.   Add the carrots, curry powder and ginger stirring until just combined.

4.   Add the stock to cover by 1 inch, bring to a simmer, reduce to medium – low, partially cover and allow to cook until carrots are knife tender, approximately 20 – 25 minutes.

5.   Remove from heat and using an immersion blender, carefully blend until smooth. Alternatively, a tempered blender, like Vitamix can be used just make sure you remove the small venting cap on top and loosely cover with a kitchen towel – to release steam – blending on high until smooth.

6.   Adjust seasoning to taste with additional salt, if needed, and serve while hot.

Kitchen Note: Consider serving with croutons or a crostini.  Adding a touch of cream can help “mellow” out the curry and ginger and add a nice richness.