1 lg. onion, diced
3 tbsp. oil
8 lg. carrots, thinly sliced
1 c. heavy cream
3 c. water
3 c. chicken broth
1/8 tsp. white pepper
Dill weed

Saute carrots and onion in oil until tender. Reserve 1/3 of carrots. Put 2/3 carrots in blender and puree with onions and water, cream and broth mixed together. Add to puree with the pepper. Add reserved carrots; garnish with dill. Serve hot. Very delicious!