Wash and peel the carrots. Cut them into very thin round slices (chips).
2
Melt butter in a small pan, then saute the carrots with sugar. Season with salt and pepper, then cover and cook over low heat for about 20 - 30 minutes - until carrots are very tender. Stir occassionally.
3
Add cream, then bring to a quick boil.
4
Simmer for half a minute, then transfer contents to a blender or food processor. Puree until you have reached the desired consistency.
