Clean the carrots, rinse them and cut them into slices. Drizzle some extra virgin olive oil into a non-stick saucepan and put in the sliced onion, then add the carrots and chopped celery. Stir to coat the ingredients, then add enough water to cover the carrots. As soon as the mix starts to simmer, add the peeled and diced potato. Season with salt and cook for about 30/35 minutes. When the ingredients are all cooked, reduce the mix to cream with a blender until it becomes velvety. Add a good drizzle of extra virgin olive oil and put aside. In the meantime, take the speck SOFFICETTE and brown them lightly. Serve the soup with the wholemeal croutons and, lastly, the slices of speck. For a complete meal, accompany the soup with an orange or a fruit of your choice.