Directions:

1. Place the carrots in a medium stock pot over medium-high heat and cover with water. Simmer until carrots are al dente, about 15 minutes. Drain carrots, reserving the water. Reserve the carrots separately.
2. Melt the butter in a stock pot. Add the onion and celery and cook until soft, about 4 minutes. Slowly add the flour, whisking constantly to avoid any lumps. Cook for 3 minutes to cook off raw flour taste. Add the sherry and let reduce by about half.
3. Add the reserved carrots, reserved carrot water and vegetable stock. Simmer until the carrots are soft, about 15 minutes.
4. Remove the soup from the heat and puree in batches in a blender. Return the soup to the pot and stir in the cream, salt and pepper. Right before serving, stir in the herbs.