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1
rinse peeled carrots under cold water & have a adult peel the carrots if you haven't done so already & are having a kid help you.
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2
cut the carrots into 1/2-inch slices.
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3
put the sliced carrots into a 2-quart saucepan along with the chicken broth.
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4
cook the carrots & broth over meadium-high heat.
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5
when the broth begins to boil, turn the heat down to medium low.
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6
cover the saucepan.
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7
cook the carrots for 20 minutes or until they are soft and break apart when pierced with a fork.
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8
place a colander in a large bowl pour the broth & carrots through the colander catching the carrots in the colander.
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9
save the broth to use in step 11.
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10
put the drained carrots back into the saucepan.
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11
mash them until they are very smooth.
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12
set the pan aside.
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13
in a 3-quart saucepan, melt the butter over medium heat.
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14
then stir in the flour.
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15
cook the butter & flour for 1 minute over low heat, stirring constantly.
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16
add the mashed carrots, salt & cayenne pepper.
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17
stir to mix them together.
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18
slowly stir in the broth.
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19
turn the heat up to medium high and cook for 10 minutes,stirring often.
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20
add the half-and-half.
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21
heat the soup slowly,stirring constantly.
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22
don't let the soup boil.
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23
ladle the hot soup into bowls.
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24
serve with crackers if you wish.
