Low-Fat Creamy Carrot Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 lb fresh carrot, peeled and cut into 1 inch pieces
• 12 lb baking potato, peeled and diced
• 4 cups chicken broth (canned or fresh)
• 1 cup nonfat milk
• salt & freshly ground black pepper
• 1 grating fresh nutmeg
• chopped parsley (to garnish)

1. Heat the oil in a pot over moderate heat and saute the onions until tender but not brown, about 5 minutes.
2. Add the carrots, potato, and chicken broth and bring to a boil.
3. Reduce the heat and simmer covered for 30 minutes.
4. Carefully puree the soup in small batches in a food processor or electric blender.
5. Season with salt, pepper, and nutmeg.
6. Serve hot or cold, garnished with chopped parsley.

olive oil, onion, fresh carrot, baking potato, chicken broth, nonfat milk, salt, nutmeg, parsley

Taken from www.food.com/recipe/low-fat-creamy-carrot-soup-68219 (may not work)