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.