1 1/2 tbsp. butter
2 med. carrots, chopped
1 lg. onion, chopped
1 1/4 c. chicken broth
1 sm. yellow pepper, chopped
1 (3 oz.) pkg. cream cheese, softened
1/2 tsp. salt
Dash red pepper, nutmeg
1/2 c. milk or light cream
Sour cream, optional

In saucepan melt butter. Add carrots and onion, cook, stirring occasionally, about 10 minutes or until vegetables are tender. Stir in chicken broth; bring to boil over medium-high heat. Stir in yellow pepper. Reduce heat; cover, simmer for 15 minutes or until pepper is tender. Remove from heat and cool slightly. Stir in cream cheese, salt, red pepper and nutmeg.

Blend half mixture until smooth. Transfer to large bowl. Repeat. Cover and chill 4 hours or more. To serve: Stir in 1/2 cup milk or cream. Sour cream may be added on top. Can be stored in refrigerator up to 4 days. Makes 4 side- dish servings.