Peel the carrots, slice them into rounds, peel and slice the onions. Cook these with the sugar and cumin in a saucepan with twice their volume of water for 30 minutes.
Purée the mixture, add the cream and cook for a further 15 minutes, then add the roughly sliced celery leaves, season.
365 Good Reasons to Sit Down and Eat by Stephanie Reynaud, published by Murdoch Books. Recipes for every day of the year in Stephane Reynaud's quirky culinary almanac.