Ingredients

• 3 tablespoons butter
• 2 shallots, minced
• 1 pound/450 g carrots, peeled and chopped
• 3 cups/750 ml carrot juice
• Salt
• Lemon juice, to taste
• Fresh chopped chervil, for garnish

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Instructions

1. Melt the butter in a saucepan. Add the shallots and gently saute until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Puree in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil.