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.

Here are the statistics for  two Thursdays – Aug. 27 and Sept. 3, 2020 with the comparable count from last year:
                   Aug 27, 2020     Sept 3, 2020       Aug 29, 2019        Sept. 5, 2019
Households      128                  115                           194                  195
Adults               141                  137                           275                  271
Seniors              90                     48                           105                  112
Children            40                      48                           124                  132
Served             271                    261                          504                   515
New                    4                        3                              7                       2

Wishing everyone well – ’til next time
Brenda