Recipe for cooking carrot soup

Soups for Salads :: Vegetable Soups

Carrot Soup

4 lrg. carrots, peeled and sliced
1 med. potato, peeled and sliced
1 chopped onion
2 cloves garlic
1 Tbsp. butter
2 oz. cream cheese
1/2 C. milk
Sprinkle of nutmeg

Boil carrots and potato for 10 min. in 3 C. water.

Saut onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg.

Servings 2.