Instructions: Cut some carrot into fine julienne. Reserve to garnish soup.

Peel and slice remaining carrots, onion, celery and potatoes.

Melt butter in a large saucepan and add chopped vegetables, garlic and stir to coat vegetables in butter. Cover pan and cook gently approx 5 minutes, stirring occasionally.

Add the stock, sugar and seasonings, bring the stock to a boil, and simmer gently, covered, for 20 minutes, or until they are tender.

Puree the soup in a vitamiser and return to saucepan.

Blanch carrot julienne in boiling water for 3 minutes and add to soup.

Bring soup back to the boil, add cream, herbs and reheat. Season and serve hot.

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