Cream of carrot soup

From: (Stephen Gisselbrecht)
Date: 1 Sep 93 19:43:38 EDT

2 lbs. carrots
2 medium potatoes
3 or 4 large onions
1-2 *fists* of garlic (not cloves!)
~1 T dried thyme
~2 t ground coriander seed
~2 t ground ginger root (less if you don't like hot food)
~1/2 t black pepper
~1/2 t ground cardamom
~1 C good red wine
1 C sour cream
salt to taste

	Peel and dice the first four ingredients, and put in a large pot. 
Yeah, it seems like a whole lot of garlic, but it makes a lot of soup and
it's going to cook for a long time.  Add the seasonings, then the wine,
then water until the veggies are completely covered.  Bring to a boil and
then slowly simmer, stirring occasionally, for hours.  You cannot overcook
it at this point.  When you think it's ready, test the largest chunk of
carrot you can find--it should be quite soft.

	Strain the soup through a colander, reserving the liquid.  Puree
the veggies in a food processor--you'll probably have to do this in
batches.  Use a little of the liquid to help it form a smooth puree.  Stir
the sour cream into the puree; you may not want to use the whole cup, so
try adding less and tasting it.

	Strain the reserved broth into the puree through a fine-meshed
sieve. (The spices will have given up all their flavor by now, and they
make the soup kinda gritty.)  Stir it in, and then *carefully* salt it. 

	Makes lots--probably enough for a first course for 10.  Serve
warm.  If desired, you can simmer some broccoli florets in the strained
broth while you're pureeing and then throw those in for color and texture


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