MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot Soup
Categories: Soups, Vegetarian
Yield: 4 Servings

MMMMM----------------------------BASE---------------------------------
2 lb Carrots; peeled or scrubbed,
-and chopped
4 c Stock or water
1 1/2 ts Salt
1 md Potato; chopped, (optional,
-for heartier soup)

MMMMM--------------------------ALLIUMS-------------------------------
3 tb Butter; up to 4
1 pn Salt
1 c Onion; chopped
1 sm Cloves garlic; crushed, up
-to 2
1/3 c Cashews or almonds; chopped

MMMMM---------------------DAIRY, (CHOOSE ONE--------------------------
1 c Milk
1 c Yogurt + honey
1 c Buttermilk + honey
1/2 pt Heavy cream
3/4 c Sour cream

MMMMM---------------------SEASONING COMBO A--------------------------
2 Pinches nutmeg
1/2 ts Dried mint
1 ds Cinnamon

MMMMM---------------------SEASONING COMBO B--------------------------
1/2 ts Thyme; up to 1
1/2 ts Marjoram; up to 1
1/2 ts Basil; up to 1

MMMMM---------------------SEASONING COMBO C--------------------------
1 ts Gresh ginger; grated and
-sauteed in butter
1 ds Sherry; (just before
-serving)

MMMMM--------------------GARNISH, (CHOOSE ONE-------------------------
Grated apple
Toasted nuts
Yogurt
Sour cream

Preparation time 45 minutes.

Bring base ingredients to a boil and simmer 12-15 minutes. Let cool
to room temperature.

Saute alliums ingredients until onions are clear.

Puree everything together in a blender until smooth. Return the
puree to a kettle or double-bloiler and whisk in your choice of the
dairy ingredients.

Heat very slowly.

Choose a seasoning combination and garnish as desired.

Recipe by Moosewood Cookbook

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