Instructions: 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.

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