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French Carrot Soup

1 small yellow onion
2 stalks celery
3 large or 4 small young carrots
1 small russet or new potato
1 tablespoon unsalted butter
1/2 teaspoon ground nutmeg
1 tsp Better Than Bouillon Vegetarian vegetable stock
ground pepper
1 cup milk

  • peel and dice onion.
  • peel, wash and thinly slice carrots and potato.
  • wash and chop celery.
  • in large saucepan, melt butter over medium heat. Add onion, celery and carrots, and cook, stirring occasionally until onion is tender and translucent, 3-5 minutes.
  • add potato, nutmeg and pepper to taste, and 4 cups of water.
  • stir in the Better Than Bullion vegetable stock.
  • cover saucepan and bring to a boil over high heat. Reduce heat to low and simmer until carrots and potato are soft, approximately 20 minutes.
  • remove from heat, uncover and allow to cool slightly.
  • puree the soup, preferably with Braun wand directly in the saucepan, or use a blender and puree the soup in batches
  • stir in the milk, add additional salt, pepper and nutmeg to taste.
  • serve.

Optional: sprinkle chopped chives onto each soup serving.

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