Any easy recipe that gets people to eat the unexpected and nutritious is a blessing. You'll be surprised at the tastiness of this dish.
Scrape or scrub well and chop or slice the carrots. Place in a saucepan with chopped onion and chicken broth. Bring to a boil, then cover and turn low for about 15 to 20 minutes until carrots are tender.
Puree carrots, onion and margarine or butter until smooth. Add milk, salt, nutmeg and allspice to chicken broth and carrots, stirring until blended. Return to heat on simmer until ready to serve. Check for salt and add more if needed.
Presentation: Beat together the sour cream and yogurt with a fork. Pour soup into bowls. Drizzle with sour cream mixture and sprinkle with whatever of the optional seasoning you prefer.
This recipe is a filling first course before the main meal
is served, as a luncheon dish, or great with toast or crispy bread as a quick
and simple meal.