Carrot Soup

Sometimes
the Bitty Box people send me so many carrots my whole refrigerator looks
orange. Tonight I made a carrot
soup. This soup is mild in flavor, and
more of a comforting, slightly sweet soup than a hearty vegetable type, but you
could certainly change that with the inclusion of a flavored broth and some
spicier herbs. I was tired today, and
this delicate soup was just what I wanted. Between the soup, the fire and the light of my computer, I'm hoping I
stay awake long enough to finish typing the recipe. Zzzzzzz.

Carrot Soup Recipe

(Note: all the slicing goes much faster in a food processor)

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound carrots, peeled, sliced
• 1 onion, sliced
• 2 small sweet potatoes, peeled, sliced
• 1" piece ginger, peeled, sliced
• 1/2 small whole nutmeg, grated
• 6 cups water
• Salt & pepper
• 1 tablespoon maple syrup
• 1/4 cup cream
• 1 tablespoon cognac

Melt butter over medium heat in soup pot and add olive oil. Sauté carrots, onion, sweet potatoes, ginger
and nutmeg about 10 minutes.  Add water and salt & pepper, syrup. Bring to boil. Reduce, cover and simmer about 30
minutes. Puree. Add cream and cognac. Taste and adjust seasoning. Serve hot with rolls.