Recipe - Carrot Leek Bisque

5 cup Water
5 cup Carrot slices
1 cl Garlic; minced
1 small Onion; chopped
2 Stalks celery; cut or sliced up
2 lg Leeks; cut or sliced up and soaked
2 teaspoon Dried basil
One fourth teaspoon Dried sage
One fourth teaspoon Dried thyme
1 tablespoon Miso; red or white
OR 1 veg. bouillon
1 teaspoon Sweet butter

Bring water to boil. Add ingredients except butter in order given.

Cover and bring to boil. Simmer 20 mins or until veggies are soft.

Remove 1/2c carrots with slotted spoon.

Puree remaining ingredients in blender. Return to heat. Add reserved
carrots and buter. Reheat and serve.

Garnish with 3T sour cream and 1T chives, total for all bowls if desired.