8 carrots
2 TBSP melted butter
1/4 cup onion
2 1/4 cups vegetable stock (recipe below)
1 tsp salt
pinch of nutmeg
pepper
1 cup milk (can use half and half, soy milk, or coconut milk)
garlic cloves and potatoes for vegetable stock
-vegetable stock-boiled 2 1/2 cups water with 5 garlic cloves, remove cloves and add cubed potatoes. Boil potatoes until tender, remove potatoes and use water for the vegetable stock.
-Peel and chop carrots
-In a pan, heat butter and add onion, sauté.
-add in carrots and cook for 2 minutes.
-add in the vegetable stock, salt, pepper, and nutmeg. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
-Transfer to a food processor/blender and puree. Add the milk and a few of the chopped, boiled potatoes. Serve with freshly grated Parmesan cheese, if you desire.
