Carrot Soup

Directions

1. 1
   Heat butter over medium heat.
2. 2
   Add onions and saute till soft light brown (about 5 mins).
3. 3
   Stir in wine and carrots and cook till wine evaporates (30 seconds).
4. 4
   Add the stock, salt, pepper and nutmeg to the pot.
5. 5
   Bring to a boil, reduce the heat, cover and simmer until carrots are tender (20-25mins).
6. 6
   Puree the mixture in a blender adding milk until its smooth.
7. 7
   Return to clean pot to bring to a boil.
8. 8
   If too thick add some more milk / stock.
9. 9
   Warm over low heat after refrigeration.
10. 10
    Pureed Carrot with Ginger Soup: add 1 tbsp finely minced ginger to onions after they have sauteed for 4 minutes Proceed as directed, omitting nutmeg.
11. 11
    Pureed Curried Carrot Soup: add 1 1/2 tsp of curry powder to the onions after they have sauteed for 4 minutes Proceed as directed, omitting nutmeg.
12. 12
    Pureed Carrot Soup with Orange: Follow recipe for normal carrot soup, using OIL instead of butter and adding 2 tsp of minced orange zest to the onions after they have sauteed for 4 minutes Proceed as directed, stirring in 2 tbsp of orange juice when adjusting seasoning.