Carrot Soup

Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist. Carrot soup has been described as a "classic" dish in French cuisine. The soup was eaten by King Edward VII every year on 26 August to commemorate the 1346 Battle of Crécy.