Adapted from Food Network Kitchens; 4-6 servings; ready in 1 hour

3 Tablespoons vegetable oil (or butter for non vegans)
1 medium onion, finely chopped
3 cloves garlic, finely chopped
10 medium carrots, peeled and cut into 1 inch slices
8 cups vegetable broth or for non vegetarian, chicken broth gives a slightly richer flavor
2 Tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
freshly ground pepper, to taste

Heat oil or butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.

Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from heat and allow to cool.

Working in batches, transfer the carrot mixture to a blender and puree until smooth. Or, leave soup in pot and puree with handheld stick blender. Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among bowls and serve.

Toasted nuts, such as almonds and/or fresh chopped thyme, make nice additions.