3 c. peeled diced carrots
2 c. chicken broth
1 med. shallot, quartered
1 tsp. dried tarragon, crumbled
1 bay leaf
Pinch of nutmeg
1 tbsp. butter
1 tbsp. flour
1 c. whipping cream or skim milk
Salt & pepper to taste

Combine carrots, 2 cups broth, shallot, tarragon, bay leaf and nutmeg in Dutch oven or large pot. Cover and cook over medium-high heat until carrots are tender, about 15 minutes. Discard bay leaf. Puree carrot mixture in processor. Return to pot and bring to a boil.

Melt butter over medium heat. Whisk in flour and cook 2 minutes. Whisk into carrot mixture. Return to boil. Reduce heat to low. Stir in cream. Season with salt and pepper. Mix in additional broth if thinner consistency is desired. Serve hot.