Slice Carrot and Onion. Heat Butter in a large sauce pan or a pot and cook vegetables over medium to low heat until Onion turned transparent and softened.

Add Soup Stock and bring to the boil. Cook over low heat until vegetables are tender.

Add Milk, then blend by a stick blender or mixer until smooth and silky.

Reheat gently. Season with Salt & White Pepper if desired. If you like cream, you can stir through about 1/4 cup.

You may wish to sprinkle some finely chopped parsley or drizzle some cream. I like just as it is.