Creamy Vegetable Soup

In a Dutch oven, over medium heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes.

Add broth, nutmeg, salt and pepper; bring to boil.

Reduce heat, cover and simmer for 30 to 40 minutes or until vegetables are tender. Remove from heat and cool to room temperature.

Purée in batches in blender or food processor.

Return to kettle and heat through. Makes 4 servings.