Title: Cold carrot soup
 Categories: Soups
      Yield: 2 servings
 
      6    Carrots, peeled and sliced
      1 c  Canned chicken broth
      1 c  Whipping cream
    1/4 ts Ground nutmeg
 
  Servings 2 to 4
  
  Salt Plain yogurt Parsley sprigs
  
  Cook carrots in medium saucepan of boiling water until just tender,
  about 10 minutes.  Drain.  Puree carrots with broth in blender or
  processor. Blend in cream and nutmeg.  Season with salt.  Cover and
  chill 30 min. (Can be prepared 1 day ahead.)  Ladle soup into bowls.
  Top each with yogurt and parsley.