William Sonoma Creamy Carrot Soup

2 yellow onions- coarsely chopped
2 TBS butter
10-12 peeled carrots- coarsely chopped
3 mint sprigs
4 cups chicken stock
2 cups milk
1 cup cream
dash of salt
dash of paprika

Sautee onions in 2 TBS butter for 2 minutes. In large pot add carrots, sauteed onions, chicken stock and mint. Cook till tender; about 25 minutes. Discard mint. Separate veggies from chicken stock in a strainer. Puree veggies and pour back into chicken stock. Add milk, cream, salt and paprika. Bring to a boil. Remove from heat and serve. Garnish with sour cream and fresh mint.

For label:
Defrost completely. Pour into large pot and warm through. Garnish with sour cream and fresh mint. Serve with rolls.