Instructions: Combine first 8 sauce ingredients in a heavy saucepan. Bring to a boil and cook until carrot is tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree in blender until smooth. Return to saucepan and bring to a simmer. Whisk in butter. Season to taste with salt and pepper.

Yield: 4 to 6 servings.

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