Creamy Carrot Soup

8 large carrots, peeled and sliced
1 lb ground beef
2 red skinned potatoes, cubed small
1 1/2 cups chicken broth
2 cloves garlic, pressed
1 1/2 cups half & half
lemon juice
1/4 teaspoon nutmeg
1/2 teaspoon salt
ground black pepper

1. Simmer carrots and garlic in the chicken broth for 20 minutes or until tender.
2. Meanwhile, brown & drain ground beef. Cook potatoes.
3. Put carrot mixture into a blender and blend until smooth.
4. Blend in half & half and lemon juice.
5. Add nutmeg, salt, and pepper to taste.
6. Return mixture to pot, add ground beef and potatoes. Heat soup until warm.

**Click on the title to see the original recipe. This is my version. The kids thought it was a cheese soup and gobbled it up.**