Ingredients
- 4 to 6 large carrots, sliced
- 1/2 teaspoon salt
- 1 3/4 cups water (or half water and chicken stock)
- 1 can (13 ounce) evaporated milk
- 1/4 teaspoon coarse ground pepper
- 1/4 ground nutmeg
- 1 tablespoon minced parsley
How to Make
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Step 1: Cook carrots in salted water until tender.
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Step 2: Put carrots, including water or stock in which they were cooked, in an electric blender and whirl until smooth. (You may have to do half at a time if your blender won't hold this amount.) Return to saucepan and stir in evaporated milk, pepper, nutmeg, and parsley. Return to heat, bring to a boil, and serve (or refrigerate to reheat and serve later).
We hope you enjoy this recipe!
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