I stole this out of a past issue of Parents magazine, and am giving it a shot since all we have in the house is leftover chili and the kiddo refuses to touch the stuff.
1 1/2 pounds carrots, peeled and roughly chopped
1 small onion, chopped
1 celery stick, chopped
1 Tbsp grated fresh ginger
2 cup low-sodium chicken broth
2 Tbsp olive oil
salt and pepper to taste
Add the olive oil to the bottom of a large soup pot and saute the onion, celery, and ginger for a few minutes while you peel and chop the carrots. When the onion starts to become clear and you can smell the aromas coming from the pot, add the chicken broth and carrots, along with a dash of kosher salt and freshly ground black pepper. Cook on medium, covered, about 20-25 minutes, then blend together with an immersion blender (or in batches in a regular blender).