Heat the oil in a large pot over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, 5 minutes. Mix in the flour. Slowly mix in the stock. Add the thyme and nutmeg. Bring to a simmer and cook until the carrots are tender, about 20 minutes. Puree the soup in batches in a food processor. Return the soup to the pot and bring back to a simmer. Stir in the milk; season with salt and pepper. Serve some now and cool the rest to room temperature; package, label and freeze for another meal.
Recipe Options: Spice up the soup by mixing in 2 Tbsp. of curry powder when you add the flour. Give the soup a gingery taste by adding 2 Tbsp. of chopped fresh ginger when sauteing the carrots. Make the soup rich and creamy by using whipping cream instead of milk. Half the recipe if don't require a large batch.