2 T butter, 1/4 c onion, 2 t herbes de provence, 1 t cumin, s&amp;amp;p=saute. add 600 g carrots, 400 g potato=saute a few minutes. 1 c strong chicken stock and water to cover=simmer until soft enough to puree. thin with extra water as needed, but puree as smoothly as possible.&amp;nbsp;If you aren't feeding a person who is sensitive to spices, you can season it a lot more intensely.