Chilled Tomato Carrot Soup

2 Tb. Butter or margarine
1 lb. carrots, peeled and thinly sliced
1 c.  chopped onion
1 clove garlic minced
8 medium fresh tomatoes (about 2 lbs) peeled and chopped
1 can chicken borth (to make this vegetarian I use vegtable broth)
1/2 tsp. each basil and thyme, crushed
1/2 ts. salt
1/8 tsp. each, peper and mutmet
1 cup milk
Chopped parsley

In large suacepan, melt butter. Add carrots, onion and garlic; cook
five minutes. Add seven of the tomatoes, chicken broth, basil, thyme,
salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and
simmer 30 mintues or until vegetables are tender. In electric blender
or food processor fitted with metal blade, puree thoroughly in
batches. Pour into large bowl and stir in milk.  (For freezing do not
put in milk until you thaw it out). Chill thoroughly, Stir in
remaining chopped tomato. Sprinkle with parsley. Makes six servings.