1In a saucepan, soften the onion in the butter over medium heat.
2Add the carrots, potatoes and broth. Bring to a boil. Cover and simmer gently for about 25 minutes or until the vegetables are tender.
3Purée the soup with the hand blender until smooth.
4Put the olive oil in a saucepan and fry halves of the garlic until is slightly golden.
5Season with salt and pepper and garnish with the fried garlic.