Method

1. Peel carrots; cut carrots and onion into thin slices. Heat butter in large pan, add onion and carrot; stir over low heat until onion is tender.

2. Add flour and stir until combined; remove from heat. Add the stock, stirring until combined. Stir over heat until the mixture boils and thickens. Simmer, covered, over low heat for 25 minutes, or until the carrot is tender.

3. Use a food processor or blender to process soup in small batches until smooth. Return soup to pan, stir in the cream and season with salt and pepper. Stir until heated through. Serve Carrot Soup sprinkled with chopped chives.