4 cups (1 litre) carrots, peeled and sliced

1 onion, thinly sliced

2 tablespoons (30 ml) olive oil

5 cups (1.25 litres) vegetable or chicken broth

1/2 teaspoon (2.5 ml) celery salt

From 4 to 6 tablespoons (60 to 90 ml) cultured cream ( crème fraîche)

1/4 cup (60 ml) chopped fresh herbs (chives, parsley, tarragon ...)

Salt and pepper

In a saucepan, cook the carrots and onion in the oil until the onion is translucent.

Add the broth, celery salt, and pepper. Bring to a boil, cover and simmer gently for about 30 minutes or until the carrots are tender.

In a blender, purée until smooth. Refrigerate for 4 hours or until the soup is cold. Add broth, if needed. Adjust the seasoning.

Serve into shallow bowls. Garnish with a dollop of cultured cream and sprinkle with herbs. Delicious served with the Savoury Herb Cake.

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