Cream Of Carrot Soup - cooking recipe

Ingredients

6 - 8 medium Carrots coarsely chopped (1 pound)
2 medium Potatoes, peeled and diced
1 c. Water
2 medium chopped Onions
2 -3 cloves of Garlic, minced
1/4 c. Butter or Margarine
1/3 c. All-Purpose Flour
2 tsp. Salt
1 tsp. Sugar
6 c. Milk
1 c. Half and Half Cream
pinch of Cayenne Pepper
Paprika

Preparation

Place Carrots, Potatoes and Water in a saucepan; cover and cook over medium heat until the vegetables are tender.
Drain, reserving cooking liquid.
In a skillet, saute Onions and Garlic in Butter for 10 minutes.
Add Flour; cook and stir for 2 minutes.
Place Carrots, Potatoes, Onion mixture, Salt and Sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed.
Pour into a 3-quart saucepan or dutch over.
Stir in Milk and heat through.
Add Cream and Cayenne; heat through (do not boil).
Garnish with Paprika.
Yield 10 - 12 servings.