Carrot Soup

Source: Mayo Clinic
10 carrots, scraped
1/4 cup margarine*
1 1/2 tablespoons sugar
1/2 cup water
3 tablespoons flour
1/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3 cups skim milk
1 cup half and half

Slice carrots. To saucepan, add two tablespoons margarine, carrots,
sugar and water. Simmer covered until carrots are tender. In a separate
saucepan, melt remaining margarine and stir in flour, 1/3 teaspoon salt,
pepper, nutmeg and milk. Cook over moderately high heat, stirring
constantly until it thickens; set aside. Add carrots and white sauce to
a food processor and puree until smooth. Keep warm; add half and half to
desired consistency.

Yields: 6 servings


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