1 med. onion, chopped (1/2 c.)
1 tbsp. butter
3 tbsp. flour
1 envelope instant chicken broth
1/4 tsp. nutmeg
1 c. water
2 c. light cream
1 (8 oz.) jar junior carrots
Few drops Tabasco sauce

Saute onion in butter until soft. Stir in flour, chicken broth and nutmeg; cook until bubbly. Stir in water, stir until thickens and boils, about 1 minute. Pour into blender. Add 1 cup of cream, carrots and pepper. Cover. Blend until smooth. Stir in rest of cream. Chill. Pour into bowls and garnish with paper thin carrot strips. Cold soup, also good hot!