In a heavy pot, saute 3 to 4 chopped medium onions in plenty of olive oil or bacon fat.

Add 1/2 bunch of chopped celery and saute until very brown. Remove from heat and mix with 1 to 2 cups flour. Set aside.

Boil carrots in 1 gallon of chicken broth for 20 to 25 minutes. Mix with onion and celery mixture and puree.

If soup is bland, add bouillon cubes to taste.