1. Heat the oil in a large pan, then add the onion and carrots and sweat them gently over a low heat for 20-30 min, being careful that they don"t catch.
2. They should be no more then lightly browned. This is the most important stage as it is when the vegetables release most of their flavour.
3. Add the potato, season with salt and pepper and cook for another 3 min, stirring frequently. Cover the ingredients with water and simmer until the potato is fully cooked, about 15-20 minutes.
4. Finally, blend the soup with a hand blender until the soup is really smooth. Add the chopped toasted almonds and Oatley cream.