productive!

Thanks to your encouraging comments yesterday, and to Henry, my taskmaster (he looks pretty no nonsense, doesn't he?) I think the quilt will come off the basting table this afternoon. Hip hip hooray! (And not to worry, the quilt will go in the washing machine before it gets delivered for the auction...)
And my sweet Beta Carrot Teen will have a bit of dental work done after school today, so I am making a pot of creamy herbed carrot soup for supper. Here's the recipe, in case you want to try it.

1 1/2 cups chopped onions

1 tablespoon canola oil

1 celery stalk, chopped

2 garlic cloves, minced or pressed

1 bay leaf

3 cups peeled and chopped carrots

1 1/2 cups peeled and chopped sweet potatoes

3 cups water or vegetable stock

1/2 teaspoon dried thyme

1/2 teaspoon dried dill

2 cups milk or plain soy or rice milk

salt and ground pepper to taste

2 or 3 teaspoons fresh lemon juice

minced fresh chives or parsley (I'm going out to cut some fresh!)

In a soup pot, saute the onions in the oil for about 5 minutes. Add the celery, garlic, and bay leaf and saute, stirring occasionally, until the onions are translucent, about 5 minutes. Add the carrots, sweet potatoes, water or stock, thyme and dill. Bring to a boil and then reduce the heat, cover, and simmer until the vegetables are soft, about 20 minutes. Remove the bay leaf. Working in batches in a blender, puree the soup with the milk, soy milk or rice milk. Add salt and pepper and lemon juice to taste. Return the soup to the pot and gently reheat. Serve topped with chives or parsley. 

If you love this soup, please consider buying Moosewood Restaurant Daily Special. It's full of similar, yummy everyday recipes.