PW's Creamy Carrot Soup for Kids

• 8 large carrots, peeled and sliced
• 1 1/2 cups low-sodium chicken broth
• 2 cloves garlic, pressed
• zest of 1 lemon
• 1 1/2 cups half & half
• lemon juice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt (or regular salt to taste)
• ground black pepper
• fresh basil

1. Simmer carrots with chicken broth, garlic, and lemon zest for 20 minutes or until tender.
2. Blend carrots and broth until smooth.
3. Add in half & half and juice of 1/2 lemon.
4. Stir to combine.
5. Add nutmeg, salt, and pepper to taste, checking seasoning as you go.
6. Heat soup until just warm, then serve in bowls, garnished with basil.

Found On: Pioneer Woman