Feature Recipe: Sweet Baby, Carrot Curry Soup

This sweet baby, carrot curry soup recipe is a delicious way to use winter carrots that are in season at farmer's markets and at area produce stands. Try to find carrots that are fresh, small and still on the stem. If you are able to find carrots from local farms, they will taste so delicious you will never want to eat regular carrots from the supermarket again!

Ingredients: Carrots, Leek, Garlic, Ginger, Spiced Apple Cider, Curry Powder, Chicken Broth, Sour Cream, and Honey.

To make the soup, begin by cutting the ends off a leek. Thinly slice and rinse thoroughly. Let dry or use a salad spinner to remove excess water (Save a little for the garnish). Melt 2 tbsp butter in a saute pan. Add leek, five cloves finely chopped garlic, one pound diced carrots, 1 tsp fresh grated ginger, 1 tbsp curry powder, and season with kosher salt and pepper. Let saute until tender, approximately 20 minutes. Once the carrot mixture is tender, use a blender to puree mixture in batches before returning back to a soup pot. While pureeing in batches, incorporate chicken broth until you have used a one quart container of broth. Bring soup to a simmer. Add one cup spiced apple cider and 1 tbsp honey. Whisk in a half cup of sour cream. Season with kosher salt and pepper to taste. Scoop soup into a bowl and garnish with a dollop of sour cream and a few thin slices of leek.