Carrot Soup

Cut up 1.5 pounds organic carrots, 3-4
cloves garlic, 1 med. yellow onion and saute them maybe 30
minutes in 2 Tbsp olive oil. Don't let them brown too
much, but this gives them kind of a "roasted" flavor which
is good. Then add 4-5 cups of vegetable broth (Knorr
makes a good veg. bouillon cube which works great). Add a
1/4c Mick's hot ginger jelly, a dash of nutmeg, and a
dash of white pepper. Add salt to taste.

Let this simmer several hours. When it's super tender,
let it cool, then puree in the blender. No need to add
milk or butter; it's creamy enough. If you make it too thick, that's okay too. It's good hot or cold. I spread some on my scrambled egg sandwich the next morning. Yum! Sounds weird, but oh, so good!

Delicious. Even better second day.