4 large carrots, peeled and sliced
1 medium potato, peeled and sliced
1 chopped onion
2 cloves garlic
1 tablespoon butter
2 ounces cream cheese
1/2 cup milk
Sprinkle of nutmeg
Boil carrots and potato for 10 minutes
in 3 cups water.
Saute onion and garlic in butter. Add
cream cheese to carrots and allow to
melt. Blend all vegetables on lowest
speed of blender for 15 seconds and
return to pan. Add milk and warm slowly.
Sprinkle with nutmeg.
