1 bunch carrots, coarsely chopped
4 tbsp. butter
1 tbsp. water
2 shallots, or med. onion, chopped fine
2 tbsp. flour
2 (24 oz.) cans chicken broth
2 tbsp. tapioca
1/2 c. heavy cream

Cook carrots in 1 tablespoon water and butter, covered, for 20 minutes on low heat. Saute onions in a little butter until just golden brown. Add broth and onions together; boil; when at a boil add tapioca. Grind carrots in a grater and add broth. Cook 20 minutes. Add heavy cream. Serve hot or cold to 6.