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Carrot Soup Recipe
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Ingredients:

3 Cups Carrots (peeled and sliced)
5 tbsp Milk
2 Tomatoes
2 tsp Butter
½ tsp Garam Masala
2 tsp Garlic (peeled)
A pinch Black Pepper Powder
Salt to taste

Preparation:

1. Keep the carrots for cooking until their raw smell goes.
2. Boil tomatoes in the water to remove the skin. Remove the seeds also.
3. Blend together the tomatoes, carrots and garlic.
4. Melt the butter in a heavy based vessel and add the above mixture.
5. Allow it to cook for few minutes.
6. Now add milk and again cook the mixture for sometime.
7. Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.
8. Carrot soup is ready to savor. Serve hot.

Ingredients
5 pounds carrots, peeled and trimmed
mesquite or hickory wood chips, as needed for smoker
2 tablespoons vegetable oil
2 onions, chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
2 stalks celery, chopped
4 1/2 teaspoons ground turmeric
2 teaspoons curry powder
5 quarts vegetable stock
1/4 cup butter
2 cups cream
salt and pepper to taste

Directions
Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer