Carrot Soup

[Guest guest]

Carrot Soup

 

4 large carrots, peeled and sliced

1 medium potato, peeled and sliced

1 chopped onion

2 cloves garlic

1 tablespoon butter

2 ounces cream cheese

1/2 cup milk

Sprinkle of nutmeg

 

Boil carrots and potato for 10 minutes in 3 cups water.

Sauté 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.

 

Serves 2.