 | | Directions |
- In a large sauce pan, add all ingredients excluding milk and nutmeg.
- Bring to a full boil and then reduce heat and cook until carrots are tender, approximately 30-40 minutes.
- Purée in a food processor. Return purée to the sauce pan over low heat. Stir in milk.
- Serve warm and garnish with freshly grated nutmeg, if desired.
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Prep Time: 45 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 2 pounds carrots, peeled |
| - | | 1 onion, large |
| - | | 2 medium baking potatoes, peeled and sliced |
| - | | 1/4 teaspoon ground mace |
| - | | 1/2 teaspoon ground ginger |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 4 cups chicken broth |
| - | | 2 cloves garlic, large, peeled and chopped |
| - | | 2 cups skim milk |
| - | | freshly ground nutmeg for garnish (optional) |
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