Creamy Carrot and Millet Soup with Grilled Cheese Croutons

In a 3- to 4-quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, millet, stock, and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered, for 35 minutes until millet and carrots are very tender. Cool slightly.

Transfer carrot and millet mixture to a food processor.* Cover and process until completely smooth, scraping down sides as necessary. Add milk and crème fraîche. Cover and process until smooth.

Return carrot and millet mixture to the pot; cook and stir over low heat until heated through. For a thinner texture, stir in additional milk. To serve, top with Grilled Cheese Croutons, if desired. Sprinkle with green onion, dillweed, and paprika and coarse salt if desired.