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Chilled Tomato Carrot Soup

2 tb Butter or margarine
1 lb Carrots, peeled and thinly sliced
1 c Chopped onion
1 Clove garlic minced
8 md Fresh tomatoes; about two pounds peeled and chopped
1 cn Chicken broth
1/2 ts Each basil and thyme; crushed
1/2 ts Salt
1/8 ts Each, pepper and nutmeg
1 c Milk
Chopped parsley


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.


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