1. In 8-quart saucepot, heat oil over medium heat. Add onion and
garlic and cook 10 minutes or until tender, stirring occasionally.
Stir in carrots, broth, salt, pepper, and 3 cups water. Heat
to boiling over high heat. Reduce heat to low; cover and simmer 10
minutes. Add potatoes and simmer 20 minutes longer or until
vegetables are very tender.

Can be served as a chunky veg soup the first night.

Second night proceed:

2. In blender at low speed, with center part of cover removed to
allow steam to escape, blend vegetable mixture in small batches
until
smooth; pour into large bowl.

3. Return mixture to saucepot; add half-and-half, if desired; heat
through. Serve with French Bread.

This soup can be served chunky the first night, and pureed the
second night.

ENJOY!