Heat in a pot over high heat the broth with the carrots until boiling. Cover the pot and cook the carrots over medium-low heat, maintaining a gentle simmer for 30 minutes or until very soft and the broth has almost completely absorbed; cook uncovered for the last 5 minutes.
Remove the carrots from the heat; blend them until creamy.
Add the cream cheese and chopped chives until the cheese is completely melted.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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