Carrot Soup

2 pounds carrots, peeled and chopped
4 cups stock or water
1 ½ teaspoon salt
1 potato
4 tablespoons butter
1 cup chopped onion
2 garlic cloves, crushed
1 cup milk
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil

Put carrots, stock or water, potato and salt into a pot and bring to a boil. Cover and simmer for 12-15 minutes. Let it cool to room temperature.
Sauté the onion and garlic in the butter until the onions are clear. Add the seasoning – thyme, marjoram and basil.
Puree everything together in a blender until smooth. Whisk in the milk. Garnish with breadcrumbs or toasted nuts.