2 jalapeno chilies, halved lengthwise, seeded and chopped
1 lb. carrots, peeled and chopped
1 large onion, peeled and cut into large chunks
2 Tbsp. butter
1/2 tsp. dried thyme leaves
1/8 tsp. grated nutmeg
1/8 tsp. white pepper
1 bay leaf
2 cups vegetable stock
1 1/2 cups heavy cream
1 1/2 cups milk
Melt butter in a 3-4 qt. stock pot over medium heat. Add jalapenos, carrots, onion, thyme, nutmeg, pepper, and bay leaf. Stir well to coat vegetables and cook for 1 minute. Add 1 cup vegetable stock, increase heat to high, and bring mixture to boil, stirring occasionally. Cover pan, reduce heat to medium-low, and cook at a slow boil, stirring occasionally, until carrots are very tender, about 30 minutes. Discard bay leaf. Working in batches, puree carrot mixture in a blender, mixture should become smooth. Return to pan and add remaining 1 cup stock, heavy cream, milk, and salt to taste. Stir well. Reheat to medium, but do not let it boil. Taste and adjust seasonings if necessary. Serve.
Makes 6 servings.
