Ingredients
2 stock pots - chicken or vegetable
700ml water
750g carrots, peeled and chopped into rounds
1 tbsp butter
½ tsp caster sugar
½ tsp salt
Freshly ground black garlic
1 parmesan rind (or 1 tbsp finely grated parmesan)
1 tbsp fresh chopped parsley

Method
Put all the ingredients apart from the parsley into a medium saucepan and bring to the boil over a medium high heat.  Reduce the heat and cook for a further 15-30 minutes depending on the size you cut them.  The carrots should be soft. Remove the parmesan rind.

With a hand blender or liquidiser, blitz until completely smooth.  Check the seasoning and adjust if necessary.  If the soup once blended is thicker than you would like, just add a little water until you get the consistency you like.

Top with some freshly chopped parsley and serve hot.