A quick-to-make and super-creamy soup with carrots and red onions. It is best both consumed hot as a fall meal and as a summer season meal consumed cold.
We utilized Tropea red onion from Calabria.
Serves 2, Preparation 15 minutes, Cooking thirty minutes
. 4 medium carrots, peeled
.
1 medium Tropea red onion
. Warm water or hot veggie broth, 250 ml
. Thyme, a sprig or a teaspoon of dried thyme
. salt and pepper, a pinch
.
Olive Oil, 2 tablespoons
.
Approach
Cut the carrots into pieces, carefully slice the onion into rings.
Have the warm water or veggie stock prepared.
Heat 2 tablespoons of olive oil in a pan, fry the onion rings together with the thyme for a couple of minutes, eliminating some for garnish at the end. Include the carrot pieces and roast them.
Cover with warm water or hot veggie stock, stir, season with salt and pepper and continue to prepare on a low heat with a cover for about 25-30 minutes or till tender.
If the soup is too runny, include some cornflour, potato starch and even rice flour. Perhaps likewise a mashed boiled potato.
Eliminate from the pot, mix with an immersion mixer till silky creamy and garnish with the sautéed onions kept aside.
(10 votes, average: 3.60 out of 5)
Filling …
