I'm making this for dinner tonight along with a roast chicken and the idiot bread. It's REALLY good, and cheap to make. No fancy ingredients required. You need: pound or so of carrots, peeled and rough chopped an onion, doesn't really matter red or white or yellow, rough chopped olive oil salt, pepper 1 teaspoon or so of ground cumin a quart or so of chicken stock 1 cup heavy cream (optional) Get a baking dish and throw in the carrots and onions, salt, pepper, and cumin. I take the olive oil bottle and make a couple swirls overhead so I really don't know how much I use. A few tablespoons most likely. Stir that a bit so it's mixed, then stick in the oven on 350 for 45 minutes or until the carrots are pretty tender. Throw as much as you can into the blender or food processor and add as much as you can of the chicken stock. You want to liquefy it. A little chewies are ok but not big ole carrot chunks. Once it's well liquefied you can go ahead and serve it. It'll be really good. OR... ... you can pour it into a saucepan on medium heat, add a cup of cream, and bring to a boil. You could use milk if that's all you have. Cover and cook for 5 minutes and then serve. For the non-cookers watching, make your own chicken stock. It's easy. Next time you have a whole chicken, throw the carcass into a stock pot and add a gallon or two of water. Cook it down, add more water, and cook it down again until you've rendered every bit of flavor out of those bones. Skim the bits out, then freeze the stock. Or pressure can it, whatever.