Cream of Carrot Soup - carrot

Method

• rinse peeled carrots under cold water & have a adult peel the carrots if you haven't done so already & are having a kid help you.
• cut the carrots into 1/2-inch slices.
• put the sliced carrots into a 2-quart saucepan along with the chicken broth.
• cook the carrots & broth over meadium-high heat.
• when the broth begins to boil, turn the heat down to medium low.
• cover the saucepan.
• cook the carrots for 20 minutes or until they are soft and break apart when pierced with a fork.
• place a colander in a large bowl pour the broth & carrots through the colander catching the carrots in the colander.
• save the broth to use in step 11.
• put the drained carrots back into the saucepan.
• mash them until they are very smooth.
• set the pan aside.
• in a 3-quart saucepan, melt the butter over medium heat.
• then stir in the flour.
• cook the butter & flour for 1 minute over low heat, stirring constantly.
• add the mashed carrots, salt & cayenne pepper.
• stir to mix them together.
• slowly stir in the broth.
• turn the heat up to medium high and cook for 10 minutes,stirring often.
• add the half-and-half.
• heat the soup slowly,stirring constantly.
• don't let the soup boil.
• ladle the hot soup into bowls.
• serve with crackers if you wish.