1/4 cup butter
2 1/2 cups yellow onions (diced)
1/4 cup minced garlic
1 1/2 cups of celery (diced)
1 leek (sliced in half moons)
6 cups carrots (peeled & diced)
10 cups of good vegetable stock
1 Tablespoon salt
1 Tablespoon pepper
4 cups whipping cream
Melt butter in a heavy bottom pot.
Then add onion & garlic and cook until onions are translucent.
Then add leek and celery and saute for a few more minutes, stirring constantly.
Add carrot and saute for a few more minutes. Keep stirring.
Then add stock and simmer on a medium heat until the carrots are really soft. Stir occasionally.
Remove from heat and then add salt, pepper and whipping cream.
Puree with a hand blender until it is very smooth.