1 quart vegetable broth
2 cups water
1 large (1 pound) russet potato
8 medium-large (1 1/2 pounds) fresh carrots
1 small onion
1/2 cup 2% or whole milk
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
salt and white pepper to taste
1. In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the vegetables into bite size pieces and add to the pot as you chop. When all vegetables are in the pot, reduce heat to medium high and cook for 10 more minutes, or until largest vegetable pieces are tender.
2. Remove from heat. Using a handheld immersion blender* process the soup until smooth. Stir in spices and adjust seasoning with salt and white pepper to taste. Serve immediately.
* If you don’t have an immersion blender, divide the soup into portions and use a blender to process until smooth.