CARROTT SOUP A'LA BENJAMIN

Benjamin Cunningham developed this recipe when he was 7 years old. He used the carrots in the neighbors (Linda Dunn) garden.He also experimented with the herbs from his Memos garden; lemon thyme, rosemary, chives and sage. He would like to be a chef, and own a “Soup” restaurant.

½ c diced Onion

1 TBSP Oil

4 Carrots, peeled and diced

½ c Red Bell Pepper, diced

1 tsp finely diced Ginger

1 tsp Celery Salt

3 c chicken broth (or Vegetable)

white pepper

In a non-stick, 2qt. saucepan, sauté onion in oil until it is clear. Add the rest of the ingredients to the pan. Make sure vegetables are covered with the liquid. Bring to a boil. Lower heat and simmer about 30 minutes, until carrots are tender. Cool.

With hand blender, wiz until vegetables are as small as you like. (You may add ½ c cream at this point if you want cream soup). Season with white pepper.

Low and behold, if he didn't meet a couple, while visiting the Sargents lake house, who had a restaurant in Reno that made primarily "SUP".

Christian and Kasey Christensen.