1 lb. carrots, scraped & sliced
1 c. chopped onion
4 c. chicken broth
1 bay leaf
1/8 tsp. thyme
1/4 to 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. Tabasco
1 c. heavy cream

In a 2 quart covered saucepan, cook carrots, onions, chicken broth, bay leaf and thyme until the carrots are tender, about 20 minutes. Remove bay leaf, puree in blender or food processor. Season with salt, pepper and Tabasco. Taste to correct seasoning, stir in cream. Chill several hours to serve cold; or heat to just before boiling point to serve hot.