With a unique flavor profile and variable ingredients you can use this recipe carrot soup to please the most difficult and differing tastes and dietary requirements of friends and family.

http://commons.wikimedia.org/wiki/File:Carrot_soup.jpg

1 Quart Milk, Soy Milk, Hemp Milk, Almond Milk (your choice of 1)

2 Cups Cooked and Mashed Carrots

2 tbsp Finely Minced Fresh Onion

1 tsp Freshly Ground Sea Salt

1 tsp Fair Trade Organic Cane Sugar

1 tbsp Tapioca Flour (other flours can be substituted)

1/8 tsp Freshly Ground Pepper

1/8 tsp Fair Trade Ground Allspice

1/8 tsp Fair Trade Ground Fennel Seed

1/8 tsp Fair Trade Ground Cumin

1 Pod of Fair Trade Cardamom (freshly grind the seeds with a mortar and pestle)

1 tbsp Organic Butter, Soy Butter Substitute, Hemp Butter Substitute, Margarine (your choice of 1)

2 tbsp Freshly Chopped Locally Grown Parsley

For a spicier version increase double or triple the spice amounts. The amounts above are based on a North American palette just giving a hint of the flavors without being overpowering to this type of palette.

Put mashed carrots through sieve a few times to make it a bit smooth and devoid of chunks. Heat milk in a large sauce pan and bring to a boil reserving a ¼ cup. Mix ¼ of milk with flour in a shaker so it has no lumps and is very smooth then set aside. Add carrot mash and onions then stir in flour and milk mixture. Stir in spices and and cook stirring until smooth.

Serves 4 to 12 depending on the serving size. This may be served hot or cold.

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