Carrot Soup

Chop for quick cooking and combine in pot:

2 lbs. carrots, scrubbed (or peeled, though didn't everyone's mom always say that all the vitamins were in the skin?)

4 cups water (or vegatable broth)

1 ¹/₂ tsp salt

1 medium potato scrubbed or peeled

Bring to boil, cover and simmer until tender (~15 minutes). Let cool. I cool it faster by uncovering and putting the pot into sink filled with cold tap water.

Saute together in pan:

1 Tbs butter

1 cup chopped onion

1-2 cloves garlic

(em>optional¹/₃ cup chopped almonds or cashews

Puree everything in a blender until smooth adding:

1 heaping tsp preshredded ginger (or 1 Tbs grated fresh ginger sauteed in butter)

1 cup plain yogurt

(optional) dash of sherry

Serve at room temperature (though I also like to eat it slightly warm)

This recipe was ruthlessly taken and adapted from a recipe by Jean Kent found here.

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Joe Wagner

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