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  Cold Carrot Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
6 Carrots, peeled and sliced
1 cup Canned chicken broth
1 cup Whipping cream
1/4 tsp Ground nutmeg
Instructions:
Servings 2 to 4

Salt Plain yogurt Parsley sprigs

Cook carrots in medium saucepan of boiling water until just tender,
about 10 minutes. Drain. Puree carrots with broth in blender or
processor. Blend in cream and nutmeg. Season with salt. Cover and
chill 30 min. (Can be prepared 1 day ahead.) Ladle soup into bowls.
Top each with yogurt and parsley.

Source: Bon Appetit, Too Busy to Cook posted by Linda Davis
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