Creamy Carrot Soup

8 carrots 

2 Tablespoons melted butter

1/4 cup onion

2 1/4 cups vegetable stock (recipe below)

1 teaspoon 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: Boil 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.

In a pan, heat butter and add onion, sauté. Peel and chop carrots. Add carrots and cook for 2 minutes. Add in 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. 


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