Chop the carrots into about 1.5 to 1 inch pieces, Try to make them uniform as possible by volume to ensure an even cooking time.
Add to a sauce pan and cover with cold water. Bring to a boil and cook until fork tender, about 15 minutes.
While the carrots are cooking, add the butter to a small skillet or saucepan. Slowly cook over medium low heat until the butter has a nice brown color and gives off a nutty aroma about five minutes, whisking frequently. Remove from hat and set a side.
When the carrots are fork tender, drain them reserving the cooking liquid.
Add the carrots, brown butter, salt and pepper to a blender and blend until smooth. If the puree is too thick add small amounts of the reserved cooking liquid until the desired consistency is reached.
