1. Prep: Cut carrots into cubes.
2. In a pot, boil water and put all carrots in the water till soft. To verify if ready, you can take a fork. If you can fork the pieces and it slides off by itself, they are ready.
3. In a seperate preheated pan, place a bit of oil, enough to coat the pan and drop all your carrots in it. Then pour the stock in the pan, the stock should cover then pan entirely, and also throw in the butter.
4. Once the water from the stock has evaporate, pour in some cooking cream (10-15%) or milk (3.25% minimum), salt and pepper. As soon as you pour the cream or milk, immediately turn the heat off, and leave the pan on the stove. Stir around for about 1 minute, and transfer everything to a blender.
5. Blend the mixture, until you get to a puree consistency. There should be no clumps. If you’re having trouble blending the mixture, you can add a little cream/milk to help it blend.
6. Serve on a plate, bowl or deep plate and garnish with salt, pepper, olive oil and pickled carrots.

Bon appetit!