Ingredients

Makes 4 servings

　　2 pound carrots, cut into 1/4-inch-thick slices

　　2 garlic cloves

　　2 tablespoons unsalted butter

　　1/2 cup low-sodium chicken broth

　　1/2 cup pitted Kalamata or other brine-cured black olives (2 ounces), sliced

　　

Step 1

Cover carrots and garlic with salted water by 1 inch in a 2- to 3-quart saucepan and boil, partially covered, until tender, about 15 minutes. Drain well in a colander, then purée carrots and garlic in a blender or food processor with butter and broth until very smooth.

　　

Step 2

Transfer purée to saucepan and add olives, then cook over low heat, stirring frequently, just until hot.