Healthy Carrot Puree

2 lbs carrots, cut into 2-inch lengths
coarse salt
ground pepper
1 tablespoon butter
1/4 cup reduced-fat sour cream

Directions
1 Place carrots in a large saucepan. Fill with water; to cover by 1-inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25-30 minutes.
2 Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.

Martha Stewart recipe.