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3 Tbsp butter
4 cups sliced carrots
3/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
4 cups chicken broth
1 cup light cream
1 Tbsp minced parsley
Melt butter in stockpot. Add carrots, salt, sugar and
pepper. Cook over low heat 10 minutes, stirring frequently. Add broth; cook over low heat 30 minutes.
Pour into a blender, blend until pureed. Add cream and mix well. Serve topped with parsley.