Carrot Soup

This is one of my family’s fall favorites. It comes from The Moosewood Cookbook by Mollie Katzen, published in 1977.

Carrot Soup
Serves 4

Ingredients
2 pounds carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ teaspoon salt
1 medium potato, chopped, optional (for a heartier soup)
1 cup chopped onion
1 to 2 small cloves crushed garlic
⅓ cup chopped cashews or almonds
3 to 4 tablespoons butter
1 cup milk OR 1 cup yogurt OR 1 cup buttermilk plus a little honey OR ½ pint heavy cream OR ¾ cup sour cream
grated apple OR toasted nuts, for garnish

Seasoning Combinations (Choose 1)
1) 2 pinches nutmeg, ½ dried mint, and a dash of cinnamon, 2) ½-1 teaspoon each thyme, marjoram, and basil, 3) 1 teaspoon fresh-grated ginger root, sautéed in butter, plus a dash of sherry (add just before serving)

Directions
Bring carrots, stock or water, salt, and potatoes (if desired) to a boil. Cover and simmer for 12 to 15 minutes. Let cool to room temperature. Sauté onion, garlic, and cashews or almonds in butter with a little salt, until the onions are clear. Purée everything together in a blender until smooth. Return the purée to a kettle or double-boiler and whisk in your choice or milk, yogurt, buttermilk, heavy cream, or sour cream. Heat very slowly. Add seasons and garnish. Serve hot.