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Carrot Soup

From Traveling Desperado

<p>Our grandson JW loves this soup. Our favorite blend is, chicken stock, Thyme, Marjoram, Basil and I add a dash of Parsley with Greek Yogurt.<br /> This soup will last a week in the refrigerator, or Freeze in containers for lunch.</p>
Source: Paulette Rink (Entered by Paulette Rink)
Serves: 4-6

2 lb. Carrots/Chopped
4 C Water or Stock
1 1/2 tsp. Salt
1 Medium Potato/Chopped
3-4 Tlb Butter
1 C Onion/Chopped
1-2 Cloves Garlic/Chopped
1/3 C Cashews or Almonds/ Chopped
Choose One
1 C Milk /Buttermilk/Yogurt
1/2 C Heavy Cream
3/4 C Sour Cream
Choose One
2 pinches Nutmeg,1/2 tsp. dried Mint, Dash of Cinnamon
1tsp. each Thyme, Marjoram, Basil
1tsp grated Ginger

Step by Step Instructions
  1. Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp.
  2. Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice
  3. Puree everything together in a blender until smooth (I deviate from her recipe at this stage. I dump the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. It saves dishes and energy).
  4. Whisk in one of the dairy products. As I mentioned in the beginning, I often leave this step out until I'm just about to eat a bowl of soup. I'll stir in a little milk, a spoonful of yogurt or some cottage cheese just before serving (and just after reheating, if I'm using the microwave).
  5. Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.