Anchorage Carrot Soup Recipe

Ingredients:
2 lbs peeled carrots
1/2 medium onion
2 tbsp butter
2 tbsp extra virgin olive oil
1/2 cup Stonewall Maine Maple Syrup
chopped chives or scallions
1 qt cold water
sea salt and pepper to taste


Directions:
Rough chop the carrots and onions.  In a heavy bottomed pan, add butter and oil. Heat until butter turns light brown.  Add carrots and onions. Cook until vegetables become light brown.  Add water and simmer till vegetables are soft.  Puree in a blender until smooth.  Add syrup and season with salt and pepper.  Pour into serving bowls and garnish with chopped chives.

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