- 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.