1 lb. carrots, finely chopped
6 c. water
1 tsp. salt (or to taste)
3/4 tsp. sugar (or to taste)
1/4 tsp. white pepper (or to taste)
1 lg. onion, chopped
1/3 c. butter
1/3 c. flour
2 c. hot milk

I usually use regular pepper, but using white pepper keeps the soup light colored.

In large saucepan bring to boil carrots, water, salt, sugar, and pepper. Reduce heat; cover and simmer 1 hour. Add onion; simmer 10 minutes more.

Meanwhile in medium saucepan melt butter; stir in flour until smooth. Cook until bubbly. Gradually stir in milk; cook and stir until white sauce is smooth and thickened.