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.

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.

Prep Time: 30 minutes

Cook Time: 30 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)