French Carrot Soup

2 tbs butter (or margarine)
1 medium onion, chopped
2 cloves garlic, crushed
2 medium potatoes, diced
2 1/2 cup carrots, shredded
2 1/2 cup vegetable stock (or water)
1 tsp granulated sugar
1/4 tsp ground nutmeg
salt & pepper to taste

optional: 4 teaspoons heavy cream

melt butter in large sauce pan, and saute onion & garlic until soft. Add potatoes & carrots and saute for 4-5 minutes. Then add vegetable stock, cover pan and simmer gently for 30 minutes or until all vegetables are tender.

Puree vegetables in blender. Return them to saucepan, then add sugar, nutmeg, salt & pepper. Add a little extra stock or water for a thinner soup. Bring the soup back to a simmer and serve hot.

Alternatively, chill in refrigerator for a cold soup dish. When ready to serve bring to room temperature and add 1 tsp heavy cream to each bowl.

Serving Size: 4 hearty servings or 6 as an appetizer

Number of Servings: 4

Recipe submitted by SparkPeople user ESBELL.