Curried Carrot Soup

This entire recipe only has about 600 calories in it and makes about 6 cups of soup. It's also loaded with vitamins.

Ingredients:
1 T vegetable oil
2 T butter
1 medium onion, chopped
24 oz baby carrots
4-6 cups chicken stock
1 T mild curry paste or 1 1/2 T curry powder
1/4 to 1/2 tsp ground cayenne pepper (I used Tabasco sauce because I didn't have any cayenne pepper)
Directions:
Preheat medium pot over med-high heat. Add oil, butter, onions and carrots. Saute 5 minutes. Add 4 cups chicken stock, curry, and cayenne to pot. Boil covered until carrots are very tender (15-20 minutes). Blend in blender or food processor until fully pureed. If the soup is thick, add more chicken stock. If desired, add a "spider web" on top. Put sour cream in bag. Cut off tip and swirl around top of soup in bowls. Drag a toothpick from the center of the bowl to the edges. Add some chopped chives or even plastic spiders.