As promised, Cream of Carrot soup. This recipe is from the Joy of Cooking (with a few parenthetical modifications).
Heat in a soup pot over med-low heat until the butter is melted:
1/4 c water
1 Tablespoon unsalted butter
Add and cook, covered, stirring occasionally, until tender but not browned, 5 to 10 minutes:
1 med onion, coarsely chopped
2 cloves garlic, sliced (or I just used the minced kind from the jar)
1/2 teaspoon curry powder
(I added 1/8 teaspoon powdered ginger for kicks)
4 1/2 c vegetable stock (I dissolved 4 Maggi vegetable bullion cubes in boiling water)
1 1/2 lbs carrots chopped
Bring to a boil, reduce heat, and simmer until carrots are tender, 15 minutes. Puree until smooth. Return to pot and stir in:
1/2 c heavy cream
salt to taste
1/8 teaspoon ground black pepper
Simmer briefly. Ladle into bowls and garnish with fresh dill or chives, croutons. This summer I was excited to have made this from carrots and chives from the garden, and fresh dill bread croutons I made with our garden dill. It was a proud moment.