3 tablespoons butter
2 tablespoons flour
2 cups 2% milk
1 can beef broth
Peel and cut the carrots into large chunks, then boil until tender. Drain and puree in blender.
Melt 3 tablespoons of butter in a saucepan over medium heat, add 2 tablespoons of flour and stir until well blended. Add the milk gradually and cook, stirring constantly, until thickened. Add to the carrot puree in the blender along with 1 can beef broth. Blend until smooth. Serve hot with chopped parsley sprinkled over the top