2 tbsp. butter
1/4 c. onion, chopped
1 rib celery, chopped
2 c. carrots, pared and sliced
2 c. chicken broth
1 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. pepper

Melt butter in a saucepan. Add onion and celery. Cook until tender. Add carrots and cook five minutes. Add broth; bring to a boil. Cover and cook over medium heat 20 minutes or until carrots are tender.