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 |
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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 |