Recipe by Carrie Hirsch

Serves 8 as a soup course, 4 as a main course

8 medium carrots, peeled and sliced into
1/2” rounds 1/2 red or yellow onion, finely chopped
1 tablespoon butter
2 cups hot chicken or vegetable broth
2/3 cup half and half
Salt and pepper to taste

In a medium pot filled half way with water, simmer carrots until tender. While the carrots are simmering, in a small skillet, heat butter then add chopped onions and sauté on low heat until caramelized, stirring occasionally, adding more butter if needed. Drain carrots, then return to the pot. Add onions, chicken broth, half and half. Process all ingredients in food processor or use immersion blender until smooth. Salt and pepper to taste. Serve hot with herbed croutons or garlic toast points. In summer, serve cold with a dollop of sour cream, and sprinkle with fresh herbs of your choice.