This one of the most economical puree soups, both in terms of time and cost of ingredients. Old carrots will give the best flavour, especially if cooked with a pinch of sugar to bring out their sweetness.
- 450 g [1 lb] carrots
- 1 large onion, weighing about 225g [1½ lb]
- 40 g [1½ oz] butter salt and pepper
- 550 ml [1 pt] stock
- 5 ml [1 teaspoon] freshly chopped thyme
1 Clean and thinly slice carrots. Finely chop onion.
2 Melt the butter in the saucepan and sweat vegetables in butter for 10 minutes, shaking the pan occasionally.
3 Season and pour on stock. Add chopped thyme. Bring to simmering point, cover and simmer for 20 minutes or until vegetables are quite tender.
4 Reduce contents of pan to a puree using a vegetable mill, sieve or liquidizer.
5 Return soup to the saucepan. Reheat gently. Enrich with a pat of butter, if liked.
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