2 tbsp olive oil
2 lbs carrots
1 onion
6 cloves garlic
4 cups broth
1 tbsp lemon juice
Pinch sugar
1/4 cup heavy cream
Chop carrots, onion, garlic and sautee in oil. Add broth and bring to boil, cook until carrots are tender. Add to blender and pulse until small chunks. Add back to pot, add lemon juice sugar, and cream, heat and serve.