I had a lot of garden carrots to use this year.
1 medium onion diced
3 large carrots cut into slices
1 TBSP parsley
1 TBSP basil
sauté in 1 TBSP olive oil
2 cups chicken broth
Boil for about 12 minutes. Purée in batches. Set aside.
In same pan
Melt 2 TBSP butter. Add 2 TBSP flour. Mix well.
1 cup milk.
Whisk together until starting to thicken.
Add Carrot purée.
salt and pepper to taste.