Carrot soup

 





Moosewood Carrot Soup from the 1977 edition of Moosewood Cookbook - the best cookbook ever!


Yield 6 Servings


2 pounds chopped carrots

4 cups stock or water

1 1/2 teaspoon salt

1 medium potato, chopped (optional, for heartier soup)

3-4 tablespoons butter

1 cup chopped onion

1-2 small cloves crushed garlic

1/3 cup chopped cashews or almonds


Choose one:

1 cup milk

1 cup yogurt or buttermilk plus a little honey

1/2 pint heavy cream

3/4 cup sour cream


Seasoning choices:

-2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon

-1 teaspoon each of thyme, marjoram and basil

-1 teaspoon grated ginger


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.


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.


Puree everything together in a blender until smooth


Whisk in one of the dairy products.


Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.