This soup is a hybrid of the two carrot soups I posted earlier this year. I’ve taken the flavor profile of the first, but use the basic ingredients and methods to create the creamy texture of the second. This can easily be adapted for dinner parties to which people with differing eating preferences have been invited, simply by substituting canola or coconut oil for the ghee. And you can easily boost the protein simply by adding red lentils. A single russet potato thickens it nicely, while a good dollop of almond butter stirred in at the end gives it a luxurious consistency. (People with nut allergies can stir in some thick yogurt or cream, or just leave the almond butter out.) I use a well-flavored homemade vegetable stock for this, but if you prefer to use chicken stock, make sure it’s a very light one. I’ve increased the bay flavor in this, and add just a touch of vanilla extract to finish it. (You cannot identify the vanilla, but it does improve the flavor perceptibly.) I’ve been using bay and vanilla together a lot these days. Both are cross-over ingredients, as are carrots, i.e., they get along well both with savory and with sweet flavors. And, they all go well together, nicely. Enjoy!!

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