Carrot Soup

Carrot Soup

This is an easy, delicious, and filling soup. It is good hot or cold.

Sautee:

    3-4 TB. Butter

    1 c. chopped onion

    1-2 cloves crushed garlic

    1/3 c. chopped cashews or almonds

Cook over low heat until onions are transparent. Add seasonings.

Seasonings--use one of the following combinations:

2 pinches nutmeg, 1/2 tsp dried mint, and a dash of cinnamon

or 

1 tsp each thyme, marjoram and basil

or 

1 tsp grated ginger

Add the following and bring to a boil:

2 lbs carrots, peeled and chopped

4 c. stock or water

1 1/2 tsp. salt

1 medium potato, peeled and chopped

Simmer 12-15 minutes until carrots and potato are tender. Let cool. (This is so you don't burn yourself when you process the mixture in a blender.) I use a couple of cubes of chicken bouillon with the water.

Once the vegetable mixture is cooled, blend everything until smooth in a blender or use an immersion blender. You may have to thin it down a little bit with additional water, but this will be fairly thick. At this point you can refrigerate the soup or put it into a crock pot to keep warm until serving.

Add dairy just before serving. Choose one of the following:

1 c. milk

or 

1 c. yogurt and a little honey

or 

1/2 pt. cream

or 

3/4 c. sour cream

My preference is to add a few dollops of sour cream to the soup in the bowl.

It is delicious with the first seasoning combination, but the others sound good also.  I did not have mint and it was very good with nutmeg and cinnamon.

~Ann