Chilled Tomato Carrot Soup

Ingredients

28 gr butter
250 gr carrots
120 gr onion
1 clove garlic
8 tomatoes
1 package chicken broth
1 gr basil
1 gr salt
240 ml milk
1 parsley

Instructions

In large saucepan, melt butter. Add carrots, onion and garlic; cook five minutes. Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until vegetables are tender. In electric blender or food processor fitted with metal blade, puree thoroughly in batches. Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out). Chill thoroughly, Stir in remaining chopped tomato. Sprinkle with parsley. Makes six servings.