4 tbsp. butter
3 c. chix stock
1 1/2 to 2 lbs. carrots
1 lg. onion
1 tbsp. sugar
1 potato, peeled & chopped
1 c. heavy cream
Salt & pepper
Nutmeg

Slice carrots, onions and potato and cook over medium heat in the butter. Sprinkle with sugar, stir and let cook for 10 to 15 minutes. Add Chix Stock, cook 20 minutes or until vegetables are soft. Put soup in blender, puree, add cream and nutmeg. Season to taste.