Cream of Carrot Soup

It's good to be home. It was good to be back on the border, and we had a fantastic retreat--I have many things I want to share with you in the weeks to come--but I also couldn't help feeling a sense of great relief when I stumbled through the door at 3 in the morning, Licha lying half-asleep on the couch, Ruti and Hervey snoring gently in their room, and my nephews each muttering different stories to each other in their sleep on Licha's spare bed. There is a certain kind of stillness in this noisy household that I missed more than I had realized.
Saturday I decided to enjoy that stillness by ignoring my computer, my cell phone, my camera--anything with a battery or a plug. I knit and read all day long. Except for the half hour I spent in the kitchen, learning to make my favorite soup.  I wanted to share the recipe with you, although it's a little out of season for most of you, I think.

Licha's Cream of Carrot Soup
Serves 6
Ingredients:

• 6 carrots
• 1 can evaporated milk
• 2 cloves garlic
• 1cm slice of onion
• 1Tbsp consommé powder
• water
• butter

Directions:

1. wash carrots, cut in 1/2inch slices
2. boil carrots in water with a pad of butter until soft, but not mushy; drain
3. blend carrots, garlic, and onion until smooth
4. add evaporated milk; blend again to mix
5. melt a large pad of butter in a pot; add carrot mixture and a can of water
6. add consommé powder and heat to serve
7. top with sour cream

You're a fool if you think I took the time to take a picture of my soup.
I am mostly in the business of eating, and not of making things look pretty.
This one belongs here.

Isn't that the easiest thing you've ever heard of? And it has the added bonus of being delicious and mostly nutritious.

ProTips:

• You can substitute any kind of milk you have on hand, but I'd advise using more milk instead of adding water for the sake of the texture. 
• You can also cut out the butter in the carrot-cooking step for less fat content, but the butter added to the soup helps the carrot not burn. 
• I have no tips for reducing sodium content, but maybe there's low-sodium consommé in the States?
• I can't get my hands on any here, but I have a suspicion that plain yogurt would be amazing instead of sour cream.