Carrot Soup

1 medium onion, chopped
1 large clove garlic, minced
6 C sliced carrots
2 C diced potatoes
Pinch of nutmeg
Freshly ground black pepper to taste
3 C low-sodium chicken broth
Parsley sprigs

Sauté onion and garlic until soft. Stir in remaining ingredients; add water to cover if necessary. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Purée soup in a blender of food processor until smooth. Adjust seasonings to taste. Serve hot. Garnish individual servings with parsley.

Suggestions:

• Add honey, sherry, or other flavorings to taste.
• Turnips, parsnips, or fennel can be substituted for part or all of the potato.