Cream of Brocoli Soup

Broccoli is in the cabbage family, high in vitamin C as well as fiber. Recently, some studies show that broccoli contains multiple nutrients, which are antibacterial and reduce the incidences of cancer. I love broccoli, but I don't think that all the good nutrients contained in this plant will help this vegetable be more appealing to children or some adults. However, cream of broccoli soup should definitely appeal to many broccoli skeptics. 
Ingredients:
1 lb broccoli florets
2 tbs butter
1 tbs canola oil
1 cup chopped carrots
1 cup chopped sweet onions
2 cups chicken broth
2 cups of cream or half-and-half
1 tsp salt
1 tsp black pepper
1 tbs soy sauce

Garnish: chopped parsley

Directions:
Melt butter and oil over medium heat. Add onions, garlic and carrots. Cook for 5 minutes. Stir occasionally to prevent browning. Add chicken broth and bring to boil. Add broccoli florets, reduce heat, and simmer for 5 minutes or until broccoli is tender. In a food processor, blend the broccoli in batches. Return broccoli to the pot and add cream. Season with salt, pepper and soy sauce over low heat. Further cork for a few minutes. Ladle into soup bowl and garnish with parsley.