Carrot Soup Recipe

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A flavorful blend of ingredients makes this creamy, puréed soup perfect for an autumn luncheon or as the first course for a holiday gathering.
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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)
Directions
PREP
45 mins
COOK
45 mins
  • 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.
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