6 large carrots -- thinly sliced 6 cups chicken broth 1 tablespoon butter 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander 1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper salt and pepper Simmer the carrots in a heavy saucepan with 1/2 c. of the chicken broth and butter, until the carrots are tender. Put the carrots in a blender and puree. Return to pan. Add the spices and stir. Add the remaining broth, salt and pepper and simmer for 20 minutes.