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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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