Ingredients
- 1 pound Carrots, Peeled And Sliced
- 2 cups Vegetable or Chicken Stock
- 2 cloves Garlic, Pressed
- 1 whole Lemon Zested
- 1-1/2 cup Half-and-half
- Lemon Juice To Taste
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Kosher Salt (or Regular Salt To Taste)
- Ground Black Pepper To Taste
- 1/4 cup Spinach, Finely chopped, to garnish
Instructions
- Simmer carrots with broth, garlic, and lemon zest for 20 minutes or until tender.
- Remove from heat.
- In a blender, blend carrots and broth until smooth.
- Add in half & half and juice of 1/2 lemon.
- Stir to combine.
- Add nutmeg, salt, and pepper to taste, checking seasoning as you go.
- Pour back into pan and heat soup until just warm, then serve in bowls, garnished with spinach.
Adapted from ThePioneerWoman.com
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