Low-Fat Creamy Carrot Soup - cooking recipe

Ingredients

2 Tbsp. margarine
1 rib celery, chopped
2 c. chicken broth
1 c. skim milk
1/4 tsp. nutmeg
1/4 c. chopped onion
2 c. carrots, pared and sliced
1 tsp. salt
1/8 tsp. pepper

Preparation

Melt margarine in a saucepan.
Add onion and celery.
Cook until tender.
Add carrots and cook for 5 minutes.
Add broth. Bring to a boil.
Cover and cook over medium heat for 20 minutes or until carrots are tender.
Puree in electric blender or food mill.
Pour into saucepan; add milk, salt, nutmeg and pepper. Simmer 5 to 10 minutes; do not boil.
Serves 6.