Ingredients: (Makes enough for a small family)  
500g/1 lb 2oz carrots, sliced
2 tbsp oil
250ml/9 fl oz water
1 chicken stock cube
150ml/ ¼ pt crème fraîche

Method:
1. Heat the oil in a pan, add  carrots and cook for 5 mins, stirring occasionally.
2. Pour in the water, add stock cube, cover and cook until the carrots are tender (add more water if necessary).
3. Pureé with a hand blender until smooth, then stir in the crème fraîche.
4. Serve over pasta (for an adult version of this you can add fried bacon bits).