- 3 medium carrots, halved lengthwise and cut into 1/2-inch pieces
- 1 small clove garlic
- 1/3 low-sodium chicken broth
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
Simmer carrots, garlic, broth and salt in 1 to 2 quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Pur?e mixture with cream and butter in food processor until smooth.
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