4 tbsp. butter
1 onion, medium size minced
4 carrots, grated
1 can chicken broth (14 oz.)
2 tbsp. lemon juice
2 tbsp. grated lemon peel
1 1/2 c. half and half
Dash salt, pepper, parsley

Melt butter in heavy saucepan over low heat. Add carrots and onion. Cover and cook over medium heat, stirring occasionally, 5 minutes. Blend in chicken broth, lemon juice and peel. Cover and cook, stirring occasionally, 15 minutes. Add half and half and cook 10 minutes (transfer to blender or food processor if finer texture is required.) Season with salt and pepper. Ladle soup into bowls. Garnish with lemon slices and parsley and serve immediately.