Carrot Veloute with Herbs

Heat the oil in a large pan and gently cook the onion for 5 minutes.

Add the carrots and cook for 2 minutes.

Add the stock and simmer for 25 minutes until the carrots are tender. Allow to cool slightly.

Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and stir in the cream. Season to taste with salt and pepper and heat until piping hot, but do not boil.