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.