Carrot Soup

4 large carrots, peeled and sliced
1 medium potato, peeled and sliced
1 chopped onion
2 cloves garlic
1 tablespoon butter
2 ounces cream cheese
1/2 cup milk
Sprinkle of nutmeg

Boil carrots and potato for 10 minutes in 3 cups water.

Saut onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg.

Serves 2.