Well blended:
 

 Step 6:

Return the creamy carrot soup to the saucepan and season with salt and pepper to taste (I personally think this soup tastes best with a lot of pepper). Reheat before serving (I actually think it's good cold too, but most disagree with me), garnish each serving with the chives.

There you have it, delicious gourmet creamy carrot soup in less than an hour. The book says this makes 6 servings, but my family of four often eats the entire thing in a meal. For 6, this soup is 110 calories and 2.1 grams of fat, so for four that's about 150 calories and 3 grams of fat (me estimating). It's incredibly filling despite being pretty healthy.

Don't leave the creamy carrot soup out for too long, or it will get a weird skin. Keeps in the fridge for about a week.