Ingredients: 1 bag of cooked baby carrots sent through the blender or food processor; 2 cups of skimmed milk; dash of ground nutmeg, ground cinnamon, salt, pepper and no calorie sweetener, sugar or Splenda.

• Simply incorporate all the ingredients and heat.  Soup may be served either hot or cold.

• The great thing about this recipe is that it allows the cook to control the amount of spices and sweetness in the soup.

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