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Carrot Soup from the 1977 edition of Moosewood Cookbook

2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, chopped (optional)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds

Choose one:
1 cup milk, 1 cup yogurt or buttermilk plus honey, 1/2 pint heavy cream, or 3/4 cup sour cream

Seasoning choices:
2 pinches nutmeg, 1/2 tsp dried mint, dash of cinnamon
1 tsp each of thyme, marjoram and basil
1 tsp grated ginger

1. Place carrots, liquid, salt and potato into a medium soup pot and bring to a boil. Cover and simmer for 12-15 minutes. Set aside.
2. Saute the onion, garlic and nuts in the butter until the onions are clear. Toward the end of cooking, stir in the seasoning combo of your choice.
3. Puree everything together in a blender until smooth, or add the sauteed mixture to the pot and use an immersion blender.
4. Whisk in one of the dairy products or wait until serving if you want to keep the leftovers longer.