Velvety Carrot Soup

Subject: Velvety Carrot Soup Tue Nov 11, 2008 7:47 pm

Velvety Carrot Soup

6 medium carrots peeled and diced

1 small onion, chopped

3 cups chicken broth or water

1 cup milk

1/8 tsp allspice

1/8 tsp nutmeg

Salt to taste

1/4 cup light sour cream, for garnish, optional

Freshly ground allspice or grated nutmeg and a dash of thyme

Cook carrots and onion in broth or water until tender, 15 to 20 minutes

Turn into blender, puree until smooth, and add milk, allspice, nutmeg and salt

Return to saucepan

Keep hot

To serve, pour into heated soup bowl

If using sour cream, soon or drizzle decoratively over the soup

Offer allspice in a grinder over individual servings or serve with grated nutmeg and thyme