2 tbsp. butter
1/4 c. chopped onion
1/2 c. chopped celery
2 c. chicken broth
1 c. light cream (I use either whole or low fat milk)
3/4 tsp. salt
2 c. sliced carrots
1/8 tsp. pepper
1/8 to 1/4 tsp. nutmeg

Melt butter in saucepan. Add onion and celery. Cook until tender. Add carrots and cook 5 minutes. Add broth. Bring to boil. Cover, reduce heat and simmer 20 minutes or until tender. Puree in blender. Return to saucepan. Add cream, salt, nutmeg and pepper. Simmer 5 to 10 minutes without boiling. Serves 4.

I usually double this recipe but I do double salt, pepper or nutmeg.