1 lb. carrots
1/2 lb. potatoes
6 c. chicken stock
1 1/2 tsp. thyme
1 tbsp. Worcestershire sauce
1 tsp. Tabasco
1 c. heavy cream
1 c. light cream
1-2 tbsp. butter

Thinly slice carrots. Cube potatoes. Boil vegetables in butter and chicken stock until tender. Stir in thyme.

Using a hand blender or food processor, puree carrot mixture. Stir in Worcestershire sauce and Tabasco and cream. Heat through but do not boil. Salt and pepper to taste. Serve hot or cold.