- 1/2 lb carrots (3 medium), halved lengthwise and cut into 1/2-inch pieces
- 1 small garlic clove
- 1/3 cup low-sodium chicken broth
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
- Simmer carrots, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until carrots are very tender, 12 to 14 minutes. Purée mixture with cream and butter in a food processor until smooth.