Carrot Soup

Put in pot:

• 1 onion roughly chopped (a big one if you like onion)
• 1 spoonful of chopped garlic (if you like garlic add a lot more)
• 4-8 cups of roughly sliced carrots (or squash or pumpkin or a mix)
• 1-8 chicken stock cube(s) or a heaping Tablespoon of the soft stock
• barely cover with water

Simmer until tender.

Run through blender in small batches so you don't burn yourself. Adding water if needed so the blender does not strain.

Return to pot. (In the real world this needs a second pot to do this.)

Add to soup:

• 1 can of evaporated milk (or heavy cream or a few tablespoons of butter or all of the above)

Heat until steaming but not bubbling so as not to burn milk/cream.

Add salt to taste.

Serve plain, with a dot of sour cream, a dot of hot sauce, or a pat of butter.