Anchorage Carrot Bisque
- 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.