Carrot Soup

From Moosewood (more or less)

 

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

2 lbs. carrots, peeled or scrubbed and chopped

4 cups stock

1 ½ tsp. salt

1 medium potato, chopped

 

Saute in 3-4 T. butter with a little salt until onions are clear

1 c. chopped onion

1-2 small clove crushed garlic

1/3 c. chopped cashews or almonds

 

Puree everything together in a blender until smooth. Return the puree to a kettle or double boiler and whisk in 1 c. milk, yogurt, buttermilk, cream or some sour cream plus a little honey. Heat very slowly.

Add some basil.