1. Wash and peel carrots.
2. Cut carrots into bite size pieces.
3. Wash and cut onion and celery.
4. In a soup pan, combine vegetables with 2 cups water and salt and pepper.
5. Cook on low-medium heat until vegetables are soft. (approximately 1 1/2 to 2 hours)
6. Once vegetables are tender, run soup through a sieve and return to pan.
7. Add butter and cook to a boil.