2 tbsp. butter
3 c. coarse chopped carrots
1/2 c. coarse chopped Spanish onions
6 c. chicken stock
Salt and pepper to taste
3 oz. Brie cheese
3/4 c. whipping cream

Melt butter in 9 inch square baking pan in 450 degree oven. Add carrots and roast, stirring occasionally for 20 minutes or until lightly browned. Transfer carrots and butter to large heavy saucepan. Add onions and cook until onions are translucent. Add chicken stock. Season to taste with salt and pepper and simmer for 30 minutes or until carrots are soft.

Pour about 1/3 of the soup into blender. Cut cheese into small pieces and add to soup; blend until smooth. Pour into saucepan. Blend remaining soup and add to saucepan. Add cream and correct seasonings if necessary. Makes about six servings.