carrot soup

5 medium-large carrots, 1" chunks
2 small potatoes, quartered
cover w/ water and boil. simmer til tender. discard peels.

saute:
1 large onion
2 Tbs olive oil

add all ingredients together, those above plus the following:

2 cups milk
2 cups stock or broth
1 tsp salt
pepper to taste
parmesan to taste
sprinkle of caraway seed

puree in batches in a blender or food processor. reheat. check seasonings to taste.

makes 8 cups. excellent served w/ crusty artisan bread.