Get some nice red carrots, slice them thin. Add an onion also sliced, a little celery, and a turnip. Braise all together in some weak stock, or water, until quite tender. Pass the whole through a tammy or hair sieve. About an hour before serving place it in a stewpan over the fire and let it gently simmer to clarify. Season with sugar and salt, and work in a little cream just before serving.