Low-Fat Creamy Carrot Soup

1 Tbs olive oil
1 medium onion, chopped
1 lb fresh carrots, peeled and cut into 1-inch pieces
1/2 lb baking potato, peeled and diced
4 cups canned or fresh chicken broth
1 cup non-fat milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped parsley to garnish

Heat the oil in a pot over moderate heat and saute the onions until tender but not brown, about 5 minutes. Add the carrots, potato, and chicken broth and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Carefully puree the soup in small batches in a food processor or electric blender. Season with salt, pepper, and nutmeg. Serve hot or cold, garnished with chopped parsley.

Yield: 4 to 6 Servings