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CARROT SOUP 
6 large carrots, peeled and sliced
2 large potatoes,peeled and roughly chopped
1 large onion, peeled and chopped
1 6 oz. piece butternut squash, peeled and diced
1/2 bud grated fresh nutmeg
3 cloves minced garlic
2 teaspoons chopped fresh tarragon
2 fresh bay leaves
2 pints home made chicken or vegetable stock (store bought will suffice)
salt and Pepper to taste
olive oil, to cook

In a large pan warm a little olive oil. When hot, add carrot, potato, onion and squash. Cook without coloring vegetables for around five minutes until they start to just soften on the surface. Add garlic, tarragon, bay leaves and nutmeg, then mix well.

Sauté for two minutes, stirring once or twice. Add the chicken stock or vegetable stock ensuring that the vegetables are covered by at least an inch. Cook for half an hour stirring occasionally, taste liquid and adjust seasonings. Add a little extra stock to allow for evaporation and continue to cook at a gentle simmer for approximately 1 hour or until vegetables are soft. Add extra liquid as required. Stir often.

Remove bay leaves, taste for seasoning and blend to a smooth soup. Extra seasoning or stock can be added at this stage. It just depends upon how thick or thin you like your soup and your preference in seasoning.

Submitted by: chefdave
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