Categories: Vegetables, Microwave, Soups/stews 
      Yield: 6 servings 
  
      6 c  Chicken stock                     1/2 c  Heavy cream 
  1 1/2 lb Cut up carrots                  1 1/2 tb Fresh minced 
      1 ea Minced onion                             -thyme 
    3/4 ea Stick unsalted butter                    Nutmeg to taste 
  
       In a large saucepan combine the stock and the carrots, bring 
     the stock to a boil, and simmer the carrots, covered, for 20 
     minutes, or until they are tender. In a food processor fitted 
     with steel blades, puree the mixture in batches and force the 
     puree through a food mill into another large saucepan. In a 
     small skillet cook the onion in the butter over moderate heat, 
     stirring for 3 minutes, or until it is softened. Add the onion 
     to the saucepan with the cream, thyme, nutmeg and salt and 
     pepper to taste. Bring soup to a boil, and simmer it for 5 
     minutes. Let the soup stand, covered, for 5 minutes to let the 
     flavors blend, ladle it into a heated tureen.