Carrot Soup


2 lb carrots , scrubbed or peeled, chopped

1-2 small cloves crushed garlic

4 cups stock or water

1/3 cup chopped cashews or almonds

1½ tsp. salt

3-4 T butter or oil and butter mix

1 medium potato, peeled and chopped

1 cup milk

1 cup chopped onion



Bring the first column of ingredients to a boil.  Cover and simmer 12-15 minutes and let cool.  Sauté the second column of ingredients in the butter/oil until onions are clear.   Purée everything together in a blender until smooth (this may take several steps).  Return the purée to a pan and stir in milk.  Heat very slowly. Then add one of the following three combinations:


½ to 1 tsp. basil


1 tsp. fresh-grated ginger root,


2 pinches nutmeg

½ to 1 tsp. marjoram


       sautéed in butter          


½ tsp. dried mint

½ to 1 tsp. thyme


dash sherry                          


dash of cinnamon