Carrot Soup

This soup is very good. I love how you can taste just a hint of nutmeg.

Ingredients:
2 Tbs. butter
1 large onion, chopped
2 cloves garlic, crushed
2 medium potatoes, chopped
1 lb of carrots, shredded
3 cups of vegetable stock
1 tsp. sugar
1/4 tsp. ground nutmeg
fresh ground black pepper and salt, to taste

~In a large Dutch-oven, melt the butter and saute the onions and garlic. Add the potatoes and carrots and cook for about 4 minutes.
Add the vegetable stock, and simmer until vegetables are tender, approximately 30 minutes. Puree the soup in a blender or food processor. Return back to the Dutch-oven after pureeing, and add the salt, pepper, sugar and nutmeg.
Serve hot, room temperature, or cold.