Creamy Carrot Soup
2 ½ cups carrots, sliced into about ¾” pieces 1 cup milk, half-and-half, or evaporated milk 1 Tbsp butter 1 Tbsp flour or corn starch 1 tsp sage 1 Tbsp cilantro ½ tsp nutmeg 1 Tbsp minced green onion ¼ cup chopped tomato ½ tsp salt ¼ tsp ground pepper
Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.
In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.
Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.
Makes 2-4 servings.
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