- 4 cups chicken broth
- 4 large carrots, cut into chunks
- 1/2 cup whipping cream
- 1 teaspoon sugar
In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.