• 2 cups sliced carrots, cooked & drained
• 1/4 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup butter
• 2 tablespoons  flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• 1 1/2 cups skim milk

Directions

In a medium saucepan; saute onion and celery in butter until tender.  Stir in flour, salt and pepper.  Cook for 1 minute, stirring constantly, until smooth and bubbly.  Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly.  Do not boil.  Stir in carrots.  Heat thoroughly.