Ingredients:
3-4 large carrots, chopped
3 shallots (or onion and garlic) cut up
3 TB butter
4 cups chicken broth
2-3 sprigs of fresh thyme
some parsley
Half and half
salt, pepper, crutons

Heat butter, add shallots, and cook until soft. Add carrots and thyme. Saute 15 min. Add pepper and heated broth. Simmer 20 min on low. Cool for a bit, remove thyme and puree mixture in blender. Add some half and half, as you go. Retun to a pot on the stove and heat. Serve with crutons and parsley.

mmm.