Carrot Soup

Here is a recipe I got from a friend.  It was easy to make, and I’ve been wanting to try it for a while.  For me, I think it needs something else.  I think next time I’ll be using more garlic, ginger, and nutmeg.  And possibly some celery &/or potato.  But this was good and served its purpose this week!

2 cups peeled and diced carrots

1 Tbsp butter

1 cup chopped onion

1 Tbsp freshly minced ginger

2 cloves garlic

1 tsp fresh nutmeg

4 cups chicken or vegetable broth

1/2 c. milk

Salt & pepper

Chives (for garnish)

Saute onions, carrots, garlic, ginger, and nutmeg in butter.  I did this for ~5 minutes.

Add broth, bring to a boil.  Reduce heat and simmer, covered, until carrots are tender.  I think I checked after ~15 minutes, and the carrots were tender.

Puree with a hand held blender, add milk and salt and pepper to taste.

Reheat over low heat and garnish with chives to serve.