3 c. cooked, diced carrots
1 1/2 qts. chicken broth
1/4 c. fresh lemon juice
2 tbsp. sugar
1 c. half & half
Lemon slices for garnish

Combine carrots, broth, lemon juice, and sugar in saucepan. Cook over medium heat until carrots are tender. Place soup, in batches, in blender and process until pureed. Pour into bowl. Stir in half & half. Serve hot or cold. Serves 6.