Place all ingredients except cream into 2 liters of water and bring to boil. Lower heat to a simmer and cook until vegetables are soft. Mash vegetables well or puree with an immersion blender or food processor until carrot pieces are less than 1/8 inch in size. Taste and add more salt or pepper if needed and stir in cream to taste before serving. The flavor improves after one or two days, and this also is excellent cold. If serving cold, puree until smooth.

Recipe by Charlie Burke (from La Cassonade in Bayoux France)

http://www.theheartofnewengland.com/food-Vegetable-Soup.html