1 kg carrots
1 clove garlic
2 potatoes
1 onion
2 sticks celery
6 shallots
90g butter
4 cups water
2 chicken stock cubes
2 tsp sugar
salt
2 Tbs chopped parsley
2 tsp chopped mint
1/2 cup cream
Peel & slice carrots, onions & potatoes. Wash & chop celery & shallots. Melt butter in large pan, add carrots, crushed garlic, potatoes, onion, celery & shallots, stir to coat with butter. Cover & cook 5 mins stirring occasionally - do not brown. Add water, crumbled stockcubes, sugar & salt. Simmer covered 10 mins till tender. Stir in parsley & mint. Blend 1 cup at a time. Return to pan, stir in cream, reheat gently without boiling.