Creamy Vegetable Soup

3 c Thinly sliced carrots
1 c Chopped onion
2/3 c Chopped celery
1 1/2 c Diced peeled potatoes
1 Clove Garlic, minced
1/2 ts Sugar
2 ts Cooking oil
4 c Chicken broth
ds Ground nutmeg
Pepper to taste

In a Dutch oven or soup kettle over medium-low heat, saute carrots, onions, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to kettle and heat through. Serves 4 (1 1/2 quarts).

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