recipelink.com Chat Room Recipe Swap – 2000-12-12
From: calliope,.NY

CALLIOPE’S...Wonderful ”Curl Your Teeth”...CARROT SOUP
this makes alot!

2-48-oz.cans...chicken stock, or 1-can and another equal amount, of water
5-lb. carrots, peeled and rough chopped
2-3 yellow onions, rough chopped...the more onion you use, the less “cream”
you will need...and onion is..SOOOO good for you!
garlic cloves, chopped...to your taste...I like GOBS..its good for you!
2-Bay leaves...REMOVED, before puree-ing!!! Bay leaf can be very dangerous!

ground cloves
marjoram
basil
thyme
salt and pepper
dashes of cayenne
grating of fresh nutmeg
lemon juice
*All the above spices and herbs should be to your taste
1-cup cashews...or toasted almonds
2-cups cooked...brown, or brown/wild rice mix.

buttermilk, yogurt, milk, cream, sour cream...whichever you choose.....even in combination...and to your taste...added at the very end! I use buttermilk.

I like to puree this soup, thoroughly...adding only the cooked rice, parsley
and “cream” ingredients at the very end...do NOT allow it to boil, once you have!
*NOTE...you could make this soup using butternut squash or acorn squash or pumpkin instead, if you like. You might also try using fresh gingeroot too for a change.

This is such a nice light meal when served with cheese toasts made with Asiago cheese and a salad. Or serve it with the Swiss chard Casserole...or the Spinach Cakes with mustard sauce.