This nourishing soup may be served either hot or chilled.

In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.

In a separate saucepan over medium-high heat, whisk together flour, pepper, nutmeg and milk. Cook, stirring constantly, until the white sauce thickens.

In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.

• 10 carrots, scraped and sliced
• 1 1/2 tablespoons sugar
• 2 cups water
• 3 tablespoons all-purpose (plain) flour
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 4 cups fat-free milk
• 2 tablespoons chopped fresh parsley