Ingredients

  • 4 cups chicken broth
  • 4 large carrots, cut into chunks
  • 1/2 cup whipping cream
  • 1 teaspoon sugar

Directions

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.