Carrot soup

Ingredients

1. 10 carrots, scraped and sliced
2. 1 1/2 tablespoons sugar
3. 2 cups water
4. 3 tablespoons all-purpose (plain) flour
5. 1/4 teaspoon ground black pepper
6. 1/4 teaspoon ground nutmeg
7. 4 cups fat-free milk
8. 2 tablespoons fresh parsley, chopped

Directions

In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.

In a separate saucepan, whisk together flour, pepper, nutmeg and milk. Cook over medium-high heat, stirring constantly until the white sauce thickens.

In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.