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The following recipe was first featured in Boston Organics Newsletter number 03 of the year 2013, which you should be able to find online at http://www.bostonorganics.com/newsletter/2013/news_03.html.
2 pounds peeled or scrubbed, chopped carrots4 cups stock or water1 1/2 teaspoon salt1 medium potato, chopped (optional, for heartier soup)3-4 tablespoons butter1 cup chopped onion1-2 small cloves crushed garlic1/3 cup chopped cashews or almonds1 cup milk, or 1 cup yogurt or buttermilk plus a little honey, or 1/2 pint heavy cream, or3/4 cup sour cream
2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon; or 1 tsp each of thyme, marjoram and basil; or 1 tsp grated ginger
Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp. Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice. Puree everything together in a blender until smooth, or put the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. This soup will last about a week refrigerated. Add in one of your dairy products right before eating! Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.
From the original 1977 Moosewood Cookbook, via Slashfood (Find the original online at http://www.slashfood.com/2007/08/21/the-original-moosewood-carrot-soup-recipe/)