Carrot Soup

Serves 4

Bring to a boil:

2 pounds carrots, peeled or scrubbed and chopped
4 cups stock or water
1 1/2 tsp. salt
1 medium potato, chopped (for heartier soup) optional

Cover and simmer 12-15 minutes.
Let cool to room temperature.

Sauté the following in 3-4 Tbs. butter with a little salt, until onions are clear:

1 cup chopped onion
1-2 small garlic cloves, crushed
1/3 cup chopped cashews or almonds

Puree everything together in a blender until smooth.
Return the puree to a kettle or double boiler and whisk in
ONE of the following:

1 cup milk
1 cup yogurt or buttermilk plus a little honey
1 cup heavy cream
3/4 cup sour cream

Heat very slowly.

Seasoning combinations to choose from:

2 pinches nutmeg
1/2 tsp. dried mint
dash of cinnamon

OR

1/2 to 1 tsp. thyme
1/2 to 1 tsp. marjoram
1/2 to 1 tsp. basil

OR

1 tsp. fresh-grated ginger root, sautéed in butter plus a dash of sherry, just before serving

Garnish with grated apple or toasted nuts or yogurt or sour cream.

Source of recipe: Moosewood Cookbook