2 lb. carrots - chopped
3 c. (14 1/2 oz.) chicken broth
1/2 c. fresh dill-chopped
2 tbsp. sugar
1/4 c. butter - melted
1 onion - chopped
1/4 c. flour
2 c. half and half cream
1/2 tsp. salt
1/4 tsp. pepper

Bring carrots, chicken broth, dill, sugar, salt and pepper to boil. Reduce heat and simmer 20 minutes or until carrots are tender. Melt 1/4 c. butter. Add one onion (chopped) and cook for 5 minutes until soft and beginning to turn brown. Add 1/4 c. flour. Cook - stirring - 3 minutes. Stir into carrot mixture. Puree carrot mixture in blender in batches. Transfer each batch to large bowl then return to Dutch oven. Stir in 2 c. half and half. Cook until heated through about 5 minutes. DO NOT BOIL.

Makes 8 cups. This is one of my most favorite recipes!