A quick-to-make and super-creamy soup with carrots and red onions. It is perfect both eaten hot as an autumn dish and as a summer dish eaten cold.
We used Tropea red onion from Calabria.
Serves 2, Preparation 15 minutes, Cooking 30 minutes
- 4 medium carrots, peeled
- 1 medium Tropea red onion
- Hot water or hot vegetable broth, 250 ml
- Thyme, a sprig or a teaspoon of dried thyme
- salt and pepper, a pinch
- Olive Oil, 2 tablespoons
Cut the carrots into chunks, finely chop the onion into rings.
Have the hot water or vegetable stock ready.
Heat 2 tablespoons of olive oil in a saucepan, fry the onion rings together with the thyme for a few minutes, removing some for garnish at the end. Add the carrot chunks and roast them.
Cover with hot water or hot vegetable stock, stir, season with salt and pepper and continue to cook on a low heat with a lid for about 25-30 minutes or until tender.
If the soup is too runny, add some cornflour, potato starch or even rice flour. Possibly also a mashed boiled potato.
Remove from the pot, blend with an immersion blender until velvety creamy and garnish with the sautéed onions kept aside.