Peel carrots, and cut into medium dice. Place carrots in a medium saucepan and cover with water.
Bring to a boil and then reduce heat. Cook until carrots are tender, about 20 minutes.
Drain, reserving about 1/2 cup of the cooking liquid.
Add half the carrots to a food processor and puree with 1 tablespoon butter and half of the liquid. Season
with salt and pepper and repeat with the other half of the carrots.