2 tbsp. butter
1/4 c. onion, chopped
1 rib celery, chopped
2 c. carrots, pared & sliced
2 c. chicken broth
1 c. skim milk
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 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. Pour into saucepan; add milk, salt, nutmeg and pepper. Simmer 5 to 10 minutes. Don't boil. Serves 6.