CREAM of CARROT SOUP

The week of Thanksgiving I am always rushing around; running from grocery to grocery, coffee roaster to bakery.  Today I will make the pastry for my pumpkin pies.  Tomorrow I will pick up my turkey.  I get so busy with the preparation of Thursday's Thanksgiving dinner that Monday, Tuesday and Wednesday night dinners are an afterthought.  This Cream of Carrot Soup goes together quickly and makes a nice meal when combined with a green salad and a glass of wine, which is exactly how I plan to spend tonight. 

                                   CREAM of CARROT SOUP

• 2 cups peeled and thinly sliced organic carrots
• 1/4 cup unsalted butter, divided
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons flour
• 2 1/4 cups whole milk
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup heavy cream
1.  Combine carrots, 2 tablespoons butter, sugar, 1/2 teaspoon salt and water in a medium saucepan.  Cover and cook over low heat 15 to 20 minutes or until carrots are tender; set aside.  Melt remaining 2 tablespoons butter in a heavy saucepan over low heat.  Add the flour, stirring until smooth.  Cook one minute; add milk, stirring constantly until thickened and bubbly.  Stir in 1/2 teaspoon salt and the pepper.
2.  Combine carrots and white sauce in the container of a blender or food processor; blend until smooth.  Add cream; blend well.  Cook soup over low heat, stirring frequently, until thoroughly heated.  Top with homemade croutons.  Yield: 3 1/2 cups, serving 3 persons.