Carrot-Tarragon Soup

Here's how:
In a saucepan, gently melt 3 tbsps butter and soften one chopped onion for a minute or two. Add 2 cups of sliced carrots, mix and heat for about 5 minutes. Add 2 cups of chicken broth and 2 tbsps of chopped tarragon. Simmer until carrots are soft. Put mixture n a blender and process until smooth. Return to pan, heating gently. Remove from heat. Add 1/2 a cup of heavy cream. Mix well. Serve immediately.