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
           -sautéed 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.
  
  Sauté alliums ingredients until onions are clear.
  
  Purée everything together in a blender until smooth. Return the
  purée 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
 
MMMMM