Peel the carrots and cut them into 1-inch long pieces; cut the wide end of the carrot in half lengthwise if necessary to keep the pieces roughly the same size. Heat the butter or olive oil in a stock pot over low heat. Add the carrots, onions, CINNAMON, PEPPER and CAYENNE. Turn up the heat to medium and cook for 15 minutes. While the carrots and onions are cooking, dissolve the SOUP BASE in 4 cups hot water. When the carrots and onions have slightly softened, pour the broth into the pot, adding 1-2 cups more water as necessary to cover the vegetables. Bring to a boil. Boil for 20 minutes, until soft. Use a slotted spoon to remove the vegetables from the broth and put the vegetables in a food processor or blender. Add broth as necessary and puree the vegetables to your desired consistency. Add the heavy cream or half & half, if desired.
Prep. time: 10 minutes
Cooking time: 40 minutes
Servings 6; Serving Size 1 cup (272g); Calories 110; Calories from fat 60; Total fat 6g; Cholesterol 20mg; Sodium 430mg; Carbohydrate 14g; Dietary Fiber 4g; Sugars 7g; Protein 1g.