We halved the recipe and made a few other minor modifications and it turned out well, I thought. If you try it and like it you could double things again to keep some extra on hand.

1 pound carrots (washed and run through the food processor)

28 oz chicken broth

2 stalks celery (chopped)

1/2 large onion (chopped)

1/8 cup butter

salt + pepper

2 - 3 sprigs fresh dill or parsley (minced)

Sauté onion and celery in butter in large covered pot. Add carrot purée and broth and bring to a boil.

Reduce heat and simmer with pot covered for half an hour.

Let cool slightly (we removed the lid from the simmer about 10 minutes early and then added a few ice cubes at this stage) and purée until smooth.

Salt and pepper to taste. Add dill/parsley and serve.

Serves 5.