I was in charge of making a vegetable for Christmas so I made this one. Here's the original recipe. I did not puree the entire thing, because I like some texture. Also I went heavier on the spices as I'm known to do.

2 lbs of carrots
4 cups vegetable stock
a few potatoes peeled and cubed

1 medium onion
1/3 cup sliced almonds
1-2 cloves of garlic
thyme, marjoram and basil to taste (recipe suggests 1tsp each. I used 1 tbsp at least of each, fresh, heaviest on the thyme for that cozy homecooked taste)

1/2 cup of heavy cream

Simmer carrots, potatoes and stock for about 15 minutes in a pot until soft then put them in a blender and puree.

In a separate pan, sautee onion, garlic and almonds until the onion begins to become translucent, then stir in seasonings and sautee for a minute more.
stir that stuff into the carrot puree, along with 1/2 cup of heavy cream (I had a bunch of it from making pies.. milk would do fine especially if you cooked it down a few minutes more afterwards.

Heat it all up real hot then serve it. I recommend adding a good amount of fresh ground black pepper.