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

or

1 tsp. fresh-grated ginger root,

or

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