In a large saucepan or dutch oven, melt butter oven medium heat. Saute onion for about 5 minutes or until soft. Add carrots, sweet potatoes, broth, cumin, salt, pepper, nutmeg and bay leaf. Bring to a boil then reduce heat. Cover and simmer for 20 minutes. Discard bay leaf.
Puree in batches in a food processor until smooth. Return to the pan and stir in the milk.
Serve with crushed tortilla chips, crackers or croutons on top.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2013/10/creamy-carrot-soup.html