Creamy Carrot (Mehren) Soup

Serves 8-10

5 cups chicken stock, fresh or canned (use the 1/3 less salt kind)
2 pounds carrots, sliced
1 onion, cut into wedges (optional)
1 tablespoon curry powder
1 teaspoon dried thyme
1 teaspoon powdered nutmeg
1 bay leaf
2 cups of milk (soy milk or creamer for kosher), optional or to taste

1. Combine all ingredients except milk in a large soup pot . Bring to a boil, reduce heat to a simmer, cover and cook until the carrots are very tender are very tender.

2. Transfer solids to a processor, and puree with a little broth until smooth. Return mixture to the pot.

3. Stir in the milk or soy milk. Reheat, and serve.

Vegetarians can make a good version by using pareve “chicken flavored” soup mix and either soy milk or regular milk as desired.

© 1999-2007 Penny Eisenberg. All Rights Reserved
Mandarin Orange Cheesecake Photo © Mary Ellen Bartley