This recipe calls for 1 1/2 pounds of carrots and to help ease the process of peeling and cutting, I just bought two bags of the baby carrots so all I had to do was wash them, but you can buy full size carrots and peel and cut them yourself.
Directions: Heat olive oil in a large skillet over medium heat. Add carrots and cook for 10 minutes. Add onion flakes, cinnamon, pepper (add cayenne pepper now too if desired) and turn heat to med-high and cook for 20 minutes, stirring occasionally. When the carrots seem soft add chicken stock/broth and bring to a boil. Continue to boil for 20 minutes.
Remove carrots and broth from skillet and place in a food processor or blender and puree carrots to a soup like consistency.
Return pureed carrots to a pan on the stove and add cream. Stir and cook for another 5-10 minutes until well mixed and warm; then serve.