Carrot Soup

One medium carrot meets more than one-third
of your daily need for vitamin A (beta carotene).
Carrots are also a good source of fiber.

Ingredients:
10 carrots, scraped and sliced
1 1/2 tablespoons sugar
2 cups water
3 tablespoons all-purpose (plain) flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
4 cups fat-free milk
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 the flour,
salt, 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.