South Of The Border Carrot Bisque

• 1 lb carrot, peeled and coarsely chopped
• 1 1/4 cups low sodium chicken broth
• 1/2 red onion, chopped
• 2 teaspoons canned chopped jalapenos
• 1 tablespoon butter
• 1/4 cup milk
• 1/2 teaspoon salt
• 1 dash nutmeg
• 1 dash white pepper
• 1/4 cup heavy whipping cream
• 1/2 cup finely chopped green onion, for garnish

1. Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
2. Saute onion and jalapeno in butter, then add to carrots and broth.
3. Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
4. Transfer soup to blender and blend until smooth.
5. Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
6. Cook a few minutes longer, then serve with green onions on top.

carrot, chicken broth, red onion, jalapenos, butter, milk, salt, nutmeg, white pepper, heavy whipping cream, green onion

Taken from www.food.com/recipe/south-of-the-border-carrot-bisque-243349 (may not work)