Ingredients
  

  • 1 pound Carrots Peeled And Sliced
  • 2 cups Vegetable or Chicken Stock
  • 2 cloves Garlic Pressed
  • 1 whole Lemon Zested
  • 1-1/2 cup Half-and-half
  • Lemon Juice To Taste
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Kosher Salt or Regular Salt To Taste
  • Ground Black Pepper To Taste
  • 1/4 cup Spinach Finely chopped, to garnish

Instructions
 

  • Simmer carrots with broth, garlic, and lemon zest for 20 minutes or until tender.
  • Remove from heat.
  • In a blender, blend carrots and broth until smooth.
  • Add in half & half and juice of 1/2 lemon.
  • Stir to combine.
  • Add nutmeg, salt, and pepper to taste, checking seasoning as you go.
  • Pour back into pan and heat soup until just warm, then serve in bowls, garnished with spinach.

Adapted from ThePioneerWoman.com