3 lbs. carrots, peeled
1 (48 oz.) can chicken broth
1/4 lb. butter
2 onions, finely chopped
1 tbsp. thyme
Salt
White pepper
Nutmeg to taste
1 c. half & half cream

Cook carrots in broth until very tender. Remove from broth and cool. Puree carrots in food processor or blender. Saute onions in butter until soft and translucent. Combine broth, puree carrots, and onions. Add thyme, nutmeg, salt and pepper. Reheat soup. Mix some soup into 1 cup half & half cream then pout into pan of soup.