1/2 c. chopped onion
1 clove garlic, finely chopped
2 tbsp. butter
1 lb. carrots, pared and sliced
3 c. water
1 tbsp. chicken-flavor instant bouillon
1 tsp. crushed basil
Dash pepper
2 c. milk

In saucepan, cook onion and garlic in butter until tender. Add remaining ingredients except milk; bring to a boil. Reduce heat; simmer covered until tender. In blender, puree half the carrot mixture; repeat.

In saucepan, combine milk with carrot puree; heat through (do not boil). Garnish. Refrigerate leftovers. Makes 1 1/2 quarts.