My sister/brother-in-law make this soup every year for their Christmas Day evening open house, and it’s my favorite. It is perfect as a first course for a dinner party or served in shot glasses and garnished with pumpkin seeds as an hors d’oeuvre.

• 3 cups peeled, sliced carrots
• 1 large yellow onion, peeled and chopped
• ½ cup butter, divided
• 1 tsp sugar
• 1 tsp salt, and more to taste
• 1 medium-sized potato, peeled and diced
• ½ cup water
• 1 cup cream
• 4 Tbsp flour
• 3 cups milk
• Fresh-ground black pepper
• Paprika
• Cayenne pepper
• Brandy
• Croutons and/or pumpkin seeds, for garnish

1. Sauté the carrots and onions in a large skillet or soup pot in 4 tablespoons of the butter for a few minutes. Add the sugar, 1 tsp. salt, the diced potato, and the water. Cover tightly and simmer until the vegetables are just tender.
2. Purée the vegetables in a blender with the cream (or add the cream to the pot and puree using an immersion blender.)
3. Melt the remaining 4 tablespoons butter in a skillet and stir in the flour. Cook the roux until it is golden. Heat the milk and stir it into the roux with a whisk. Cook the white sauce over a very small flame, stirring often, until it is thickened.
4. Combine the carrot purée and the white sauce in a large pot. Grate in some pepper and add paprika and cayenne to taste. Add a little brandy and salt to taste.
5. Simmer the soup gently for another 10 or 15 minutes, stirring occasionally. Serve hot, garnished with croutons and/or pumpkin seeds.