3 1/2 cups (400 g) carrot slices

1 stalk celery, chopped

1 shallot, chopped

2 cloves garlic, chopped

1 1/4 cups (310 ml) chicken broth

2 tbsp (30 ml) butter

In a large pot, bring the chicken broth to a boil with the carrots, celery, shallot and garlic. Let simmer for 20 to 25 minutes, or until the carrots are tender.

In a food processor or with an immersion blender, purée the vegetables and butter until smooth. Season with salt and pepper. Keep warm.

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