Step 1

To a large pot, add the carrots, chicken broth, garlic, and lemon zest. Simmer over low heat until the carrots are tender, about 20 minutes. Remove from the heat.

Step 2

Transfer to a blender, and blend until smooth. Add the half-and-half and juice of half a lemon, stirring to combine. Add the nutmeg, salt, and pepper, to taste.

Step 3

Return the soup to the pot, and heat until just warm. Serve in bowls topped with basil.