Peel and slice carrots, onion and potatoes. Wash and chop celery and shallots. Melt butter in a large saucepan. Add carrots, crushed garlic,potatoes, onion, celery and shallots; stir to coat vegetables in butter.Cover pan,cook gently approximately 5 minutes, stirring occasionally; do not let vegetables brown. Add water, sugar and salt. Simmer gently, covered,approximately 10 minutes until vegetables are tender. Stir in chopped parsley and mint. Blend vegetables and liquid until smooth in blender, blending 1 cup of soup at a time. Return soup to saucepan, stir in cream without boiling. Serves 6.

FROM: Dinner Party Cookbook;Australian Women's Weekly