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

Melt butter, add onion and celery. Cook tender. Add carrots and cook 5 minutes. Add broth and bring to a boil. Cook slowly for 20 minutes until carrots are tender. Puree in blender. Add milk or half and half, salt, nutmeg and pepper. Simmer 5-10 minutes. Do not boil.