Carrot Soup - cooking recipe

Ingredients

2 lb. carrots - chopped
3 c. (14 1/2 oz.) chicken broth
1/2 c. fresh dill-chopped
2 Tbsp. sugar
1/4 c. butter - melted
1 onion - chopped
1/4 c. flour
2 c. half and half cream
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Bring carrots, chicken broth, dill, sugar, salt and pepper to boil.
Reduce heat and simmer 20 minutes or until carrots are tender.
Melt 1/4 c. butter.
Add one onion (chopped) and cook for 5 minutes until soft and beginning to turn brown.
Add 1/4 c. flour.
Cook - stirring - 3 minutes.
Stir into carrot mixture. Puree carrot mixture in blender in batches.
Transfer each batch to large bowl then return to Dutch oven.
Stir in 2 c. half and half.
Cook until heated through about 5 minutes.
DO NOT BOIL. Makes 8 cups.
This is one of my most favorite recipes!