Cream Of Carrot Soup - cooking recipe

Ingredients

3 c. scraped, sliced carrots
2 large onion, chopped
1/2 c. margarine
1 tsp. sugar
1 tsp. salt
1 medium potato, peeled and diced
1/2 c. water
1 1/2 c. light cream (half and half)
4 Tbsp. flour
3 or 4 c. milk
1 clove garlic, chopped
1 tsp. minced garlic
pepper
paprika
parsley

Preparation

Saute the carrots and onions in 4 tablespoons of the butter for a few minutes in a large soup pot or Dutch oven.
Add the sugar, salt, potato and water.
Cover the pot and simmer until the vegetables are tender.
Puree the vegetables in a blender with the cream (half and half).
In a separate skillet, melt the rest of the butter and stir in the flour.
Cook, stirring constantly, until golden.
Heat the milk and stir into it the flour mixture slowly, using a whisk.
Cook this white sauce very slowly (small flame), stirring often, until it is thickened.
Combine carrot puree and white sauce in the soup pot.
Add pepper, paprika and garlic.
Simmer the soup 10 to 15 minutes, stirring occasionally. Garnish with parsley and/or croutons.