4 T. butter
1 small onion, diced
1 lb. carrots, peeled and chopped
1/3 c. white wine
3 c. chicken broth (not a strong stock)
1 t. sugar, if needed
Kosher salt and fresh black pepper to taste
Melt the butter in a medium saucepan. Stir in the onion and sauté with a pinch of salt (to bring out the sugars in the onions) about 5 minutes, until translucent. Stir in the carrots and wine with 1/2 cup of the broth. Bring to a light boil, then cover and cook over low heat for half an hour, stirring occasionally, until the carrots are mashable.
Pour the contents of the saucepan into a blender with 1 cup of broth. If the blender is more than half full, only do half of the soup at a time. Purée carefully, letting steam out as necessary so the top doesn't blow off. Return the soup to the saucepan and heat with remaining ingredients. Test for seasoning and serve.
And now I think I'll go make another batch!