When I was a wee bonnie lass, I tolerated raw carrots, but cooked carrots were the kiss of death to my usually robust appetite. In fact, since MauiJim shares my aversion, I began to experiment tenuously with cooked carrots only recently. I usually saute them quickly or add them at the last minute to preserve their crunchy texture.
However, carrot bisque is an exception. The carrots need to be fully tender in order to liquefy them in a blender. And because they are quite sweet by nature, especially when they are young and freshly dug, I treat them in a similar fashion to yams, sweet potatoes, and butternut squash.
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