2 tablespoons butter or ghee
1 medium onion, chopped
2 stalks celery, chopped
1 tablespoon curry powder
2 lbs carrots, peeled and chopped
8 cups water
3/4 cup Red Duck Curry Ketchup
3 bay leaves
Fried shallots, for topping
Plain yogurt or sour cream, for topping
Chopped cilantro, for topping

In a large pot over medium-high heat, melt the butter and add onion and celery. Saute, stirring often, until onion is translucent and soft, about 2 minutes. Add curry powder and stir to incorporate. Add carrots, water, Red Duck Curry Ketchup, and bay leaves. Cover and bring mixture to a simmer, then lower heat to low and cook for an hour or so, until carrots are super tender.

Remove bay leaves and puree in blender/food processor or with an immersion blender. Serve immediately, topped with fried shallots, yogurt or sour cream, and cilantro.

Serves 10-12 as a first course. Enjoy!