Carrot soup

10 carrots, scraped and sliced

1 1/2 tablespoons sugar

2 cups water

3 tablespoons all-purpose (plain) flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

4 cups fat-free milk

2 tablespoons fresh parsley, chopped

1. In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.

2. In a separate saucepan, whisk together the flour, salt, pepper, nutmeg and milk. Cook over medium-high heat, stirring constantly until the white sauce thickens.

3. In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.

Recipe used with permission from © 1998-2009 Mayo Foundation for Medical Education and Research. All rights reserved.

Picture used with permission from © copyright 2000-2007 - Designing Online, Inc. -- All Rights Reserved

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