Ingredients:
2 Tbsp oil
1 med onion, or 3 shallots, 1 leeks
2 Tbsp dry sherry or white wine
1.5 lb carrots (about 6 lb)
2 c. vegetable stock
1 tsp salt
ground white pepper
1 tsp nutmeg
1.25 c. whole milk
2 tsp minced fresh tarragon, mint, chive or parsley (optional)
Chop the onion and mince the herbs. Heat butter in soup pot on medium high heat. Add onion and saute until golden. Add the sherry and carrots, stir to evaporate the sherry (about 30 seconds). Add stock, salt, pepper, and nutmeg. Bring to a boil. Turn heat down to simmer, cover, and cook until carrots are tender (about 20 minutes). Ladle into a blender, add one cup of the milk, and blend until smooth. Return the soup to the pot and cook over low heat until warm (don’t boil!) Adjust the seasonings and consistency if needed with milk. Garnish with herbs.