- 8 carrots
- 2 Tablespoons melted butter
- 1/4 cup onion
- 2 1/4 cups vegetable stock (recipe below)
- 1 teaspoon salt
- Pinch of nutmeg
- Pepper
- 1 cup milk (can use half and half, soy milk, or coconut milk)
- Garlic cloves and potatoes for vegetable stock
Vegetable stock: Boil 2 1/2 cups water with 5 garlic cloves, remove cloves and add cubed potatoes. Boil potatoes until tender, remove potatoes and use water for the vegetable stock.
In a pan, heat butter and add onion, sauté. Peel and chop carrots. Add carrots and cook for 2 minutes. Add in vegetable stock, salt, pepper, and nutmeg. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Transfer to a food processor/blender and puree. Add the milk and a few of the chopped, boiled potatoes. Serve with freshly grated Parmesan cheese, if you desire.