Quick Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
3 carrots (about 1/2 lb.), sliced
1 small onion, chopped
2 (14 1/2 oz.) cans vegetable or chicken broth
1/4 tsp. dried tarragon
1/4 tsp. pepper
1/2 c. heavy cream

Preparation

In large saucepan, over medium-high heat, melt butter.
Add carrots and onions.
Cook until onions soften, about 5 minutes. Add broth, tarragon and pepper; bring to a boil.
Reduce heat and simmer until carrots are tender, about 5 minutes.