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, for heartier soup,
           - (optional)

MMMMM--------------------------ALLIUMS-------------------------------
      3 tb Butter; up to 4
      1 pn Salt
      1 c  Onion; chopped
      1 cl Garlic; up to 2, crushed
    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 Fresh ginger;
           - grated, sautéed in butter
      1 ds Sherry; just before serving

MMMMM--------------------GARNISH, (CHOOSE ONE-------------------------
           Apple; grated
           Nuts; toasted
           Yogurt
           Sour cream
 
  Preparation time: 45 minutes
  
  Bring base ingredients to a boil and simmer 12 to 15 minutes. Let
  cool to room temperature.
  
  Sauté alliums ingredients until 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 of the
  dairy ingredients.
  
  Heat very slowly.
  
  Choose a seasoning combination and garnish as desired.
  
  Recipe FROM: Moosewood Cookbook
 
MMMMM