Carrot Soup

Directions

1. 1
   Bring carrots, chicken broth, dill, sugar, salt and pepper to boil.
2. 2
   Reduce heat and simmer 20 minutes or until carrots are tender.
3. 3
   Melt 1/4 c. butter.
4. 4
   Add one onion (chopped) and cook for 5 minutes until soft and beginning to turn brown.
5. 5
   Add 1/4 c. flour.
6. 6
   Cook - stirring - 3 minutes.
7. 7
   Stir into carrot mixture. Puree carrot mixture in blender in batches.
8. 8
   Transfer each batch to large bowl then return to Dutch oven.
9. 9
   Stir in 2 c. half and half.
10. 10
    Cook until heated through about 5 minutes.
11. 11
    DO NOT BOIL. Makes 8 cups.
12. 12
    This is one of my most favorite recipes!