Cream of Asparagus and Carrot Soup with Orzo

i wanted a quick and simple soup tonight.  the ingredients are few.

i adapted Sunny Anderson recipe

    1/2 stick unsalted butter
    1/2 onion, chopped, (about 1/2 cup)
    1 clove garlic, crushed
    Salt and freshly ground white pepper
    1 pounds asparagus, ends trimmed and cut into 1-inch pieces
    2 large carrots
    6 cups chicken stock
    1 pint sour cream, room temperature
    2 teaspoons Hungarian hot paprika, for garnish

Directions

Cook the pasta separately.

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus, carrots and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve with orzo.