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Carrot Soup

1 lb. carrots, peeled & chopped
1 med. size onion, chopped
2 tbsp. instant chicken broth crystals
3/4 c. half & half
2 1/2 c. water
3 tbsp. butter

Boil carrots and onion in water and crystals until soft. Do not drain. Blend in blender on puree cycle. Add half & half and butter. If too thick, add more half & half. Season with salt and pepper (but remember that crystals and butter have salt). If desired, top with seasoned croutons (garlic flavor ones give a delicious flavor). Serves 4.

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