2 pounds carrots
4 cups chicken broth
4 tbsp butter
4 tbsp flour
1/4 tsp cayenne pepper
2 cup half and half
Cut carrots into ½ inch slices
Put sliced carrots into a saucepan, and add the chicken broth.
Cook the carrots and broth over medium-high head. When the broth begins to boil, turn the heat down to medium low.
Cover the saucepan and simmer for 20 minutes or until the carrots are very soft.
Sieve the broth and carrots through the colander, and save the broth.
Put the drained carrots back into the saucepan
Mash until very soft and set the pan aside.
In a bigger saucepan, melt the butter over medium heat and stir in the flour.
Cook the butter and flour for 1 minute over low heat stirring continuously
Add mashed carrots, salt, cayenne pepper, stir to mix
Slowly stir in the broth
Turn the heat up and cook for 10 mins stirring continuously
Add the half and half, stirring continuously, don’t let the soup boil