easiest carrot soup

2 1/2 cups diced sweet onions (around three medium)
1 Tbsp olive oil (or butter)
2 cans carrots
water from carrots
3/4 cups mimiccreme cream substitute (Or half-and-half, if you can afford the fat calories)
2 Tbsp brown sugar
1/4 tsp nutmeg or allspice

Makes 5 servings, about 1 cup each.
Brown finely diced onions _lightly_ in 1 Tbsp oil or butter-- they should just turn a pale brown color.
Place in blender with carrots and carrot water (If no blender, place in large pot and mash with a potato masher. Leave lumpy for a "farmhouse" soup or rub through a strainer.)
Add brown sugar, mimiccreme or half-and-half and spice. Process again.
Place over low heat until just warmed through. Don't let it boil!
Serve plain as a vegetable course, or add chicken and extra broth to blender for a hearty main course soup.
In sultry weather this is a wonderful cold soup. Chill half an hour after blending all ingredients.

Number of Servings: 5

Recipe submitted by SparkPeople user UNAWICCA.