Carrot Purée

• 12 large carrots - peeled
• 1 small onion
• 4 Tbl dark brown sugar
• 2 cans Swanson chicken broth
• ½ can Swanson vegetable broth
• butter
• heavy cream
• salt

Dice onion, sweat in butter until tender and set aside. Cut carrots into thin disks and place in large pot. Add chicken broth, vegetable broth and brown sugar. Cover with lid and simmer until all liquid is gone. Continue of cook until the carrots are slightly brown, being careful not to let the carrots burn.

Purée the cooked carrots and onion in a food processor with heavy cream. Add salt to taste. Chill in refrigerator and serve cold.