1/2 c. chopped onion
1 clove garlic, finely chopped
2 tbsp. butter
5 c. water
2 lbs. carrots, peeled and sliced
2 tomatoes, seeded and chopped
5 tsp. chicken flavored instant bouillon (or 5 cubes)
1/4 c. lemon juice
1 tsp. basil leaves
1/8 tsp. pepper
1 c. half and half

Saute onion and garlic in butter. Add remaining ingredients except half and half. Bring to a boil, reduce heat, cover and cook until carrots are tender.

In blender or food processor, blend half mixture until smooth. Repeat with other half. Combine with half and half. Cook and stir until hot. Makes about 2 quarts.