Carrot & Onion Soup With Ciabatta

Directions:

• Roughly cut the vegetables. Season with salt, thyme and olive oil and roast at 180°C until the carrots are soft.
• Blend the roasted vegetables with a small splash of water. Then add in a knob of cold butter and blend again.
• Add the puree to a pot and add water to adjust the consistency of the soup. Later, let the soup simmer for a couple of minutes.
• Slice the onion finely and sauté them in a pan with some olive oil.
• Season the soup, add the sautéed onion slices on top and serve hot with slices of toasted Ciabatta.