Carrot Soup (My own - simple ingedients - rich, hearty, adaptable)

- makes about 4 servings

2 cups chopped carrots
1/4 cup butter or mix olive oil and butter
6 cups milk
Seasonings: salt, pepper, sherry, juice from pickled jalapenias
      maybe some pieces of blue cheese 

Peel and chop carrots into small pieces for cooking
Melt butter, and cook the carrots for about 10 to 15 minutes
Add 4 cups milk and cook for another approximately 20 minutes
Remove from heat, and puree in the pot with a hand blender until smooth
Seasons to taste with salt, pepper, sherry, juice, cheese, etc.
Warm and serve - can save in refrigerator or freezer.