Evenings are cooler and, among other root vegetables, the pantry has a plentiful supply of carrots and onions every week.

Recipe for Carrot Soup
2 medium onions, peeled and chopped
1 pound of carrots, peeled and sliced
4 Tablespoons of butter or 2 Tbsp. each butter and olive oil
2 tsp. curry powder
1 1/2 quarts chicken stock or broth
1/2 tsp freshly grated lemon rind
1/2 freshly grated ginger
salt and pepper to taste

Saute onions and carrots very gently in butter about 45 minutes or until tender. Mash the carrots with a masher or fork if you do not have a blender. Add curry powder and stir until well mixed. Add stock and bring to a boil. Skim foam that comes to the surface, if necessary. Add lemon rind and ginger. Simmer with a lid on for about 15 minutes.

Puree with a handheld blender. Add salt and pepper to taste.

Serve with sour or cultured cream if desired.

Wishing everyone well – ’til next time
Brenda