Creamy Carrot Soup

So there was a surplus of fresh carrots and how else could we enjoy them ???....SOUP of course perfect for a rainy cold day. I used this recipe from Pioneer Woman as a go-by but then went off recipe -- added 2 ribs of celery and an onion chopped and I forgot the half and half and topped with creme fraiche. This soup was delicious and so fresh tasting.

• 8 whole Large Carrots, Peeled,Sliced PLUS 2 Celery Ribs and an onion chopped
• 1-1/2 cup Low Sodium Chicken Broth used 2C
• 2 cloves Garlic, Pressed
• 1 whole Lemon, Zested
• 1-1/2 cup Half-and-half OOPS FORGOT
• Lemon Juice To Taste
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Kosher Salt (or Regular Salt To Taste)
• Ground Black Pepper To Taste
• Fresh Herbs OMITTED
• Creme Fraiche

INSTRUCTIONS

Simmer carrots with chicken broth, garlic, and lemon zest for 20 minutes or until tender. Remove from heat.

In a blender, blend carrots and broth until smooth. Add in half & half and juice of 1/2 lemon. Stir to combine. Add nutmeg, salt, and pepper to taste, checking seasoning as you go.

Pour back into pan and heat soup until just warm, then serve in bowls, garnished with basil.