Carrot Soup, Nancy's

3 Tbs. butter
1 lb. carrots, peeled and diced
1 small onion, chopped
1 medium potato, peeled and diced
1/2 tsp. salt
Freshly ground black pepper
1/2 tsp. sugar
3 cups chicken broth
1 Tbs. chopped parsley
1 Tbs. chopped chervil or marjoram

Melt butter and add carrots, onion and potato.
Season with salt, pepper and sugar.
Cover and cook over low heat for 15 minutes.
Add broth and boil then lower heat and cover; simmer 15 minutes.
Puree soup in blender.
Garnish with herbs.

Source of recipe: mangia!