Since it's one of the "dirty dozen" vegetables, we've always bought organic carrots. Sometimes, it's hit or miss, but with Stanley Family Farms, not so. I don't even have to peel these! Cut up a pound of carrots in thick coins, chop a large onion, and add to 8-10 cups of water in a large stainless steel pot. Add a large bay leaf and 1 tsp salt. (Do not omit the bay leaf--it's the secret ingredient!) Cook an hour and a half or until carrots are tender. Voila--easy soup! This keeps a week or so in the fridge and can be varied by the addition of almost anything--cooked potatoes (see my Red Potatoes review), noodles and/or other cooked veggies. I also keep chopped-up cooked meats such as turkey, chicken and ham in my freezer, which can also be added. Or try adding milk, cream or cheese for a variation. The sky's the limit!