Carrot Soup

500- 750 gms Carrots
2 medium potatoes
3 or 4 large onions
1-2 flakes of garlic (not cloves!)
2 tsp ground coriander seed
2 tsp ground ginger
1/2 tsp black pepper
1/2 tsp ground cardamom
1 Cup sour cream
salt to taste

Peel and dice the first four ingredients, and put in a large pan. Add the seasonings, then water until the veggies are completely covered. Bring to a boil and then slowly simmer, stirring occasionally, for hours. You cannot overcook it at this point. Test the largest chunk of carrot you can find--it should be quite soft.

Strain the soup through a colander, reserving the liquid. Puree the veggies in a food processor. Use a little of the liquid to help it form a smooth puree. Stir the sour cream into the puree; Strain the reserved broth into the puree through a fine-meshed sieve. Stir it in, and then carefully salt it. Makes enough for a course for 10. Serve warm.