Carrot Soup Prep Time: 45 minutes Cook Time: 45 minutes Ingredients - 2 pounds carrots, peeled - 1 onion, large - 2 medium baking potatoes, peeled and sliced - 1/4 teaspoon ground mace - 1/2 teaspoon ground ginger - 1 teaspoon salt - 1/2 teaspoon black pepper - 4 cups chicken broth - 2 cloves garlic, large, peeled and chopped - 2 cups skim milk - freshly ground nutmeg for garnish (optional)    A flavorful blend of ingredients makes this creamy, puréed soup perfect for an autumn luncheon or	1

	as the first course for a holiday gathering.   Directions In a large sauce pan, add all ingredients excluding milk and nutmeg. Bring to a full boil and then reduce heat and cook until carrots are tender, approximately 30-40 minutes. Purée in a food processor. Return purée to the sauce pan over low heat.  Stir in milk. Serve warm and garnish with freshly grated nutmeg, if desired.	2