Cook the grated carrots in the vegetable stock for about 10-15 minutes. Halve the cocktail tomatoes. Briefly add to the soup, stir, and after about 1/2 minute take out the tomatoes and peel off the skin. Put it back in the soup. Add onions and cook the soup for 15-30 minutes. If there is not enough liquid, keep adding more broth.
After the cooking time, finely puree the soup with a blender (or with the mixer) and bring to the boil again. Season to taste with salt and pepper. If the soup is still too creamy, add some broth.
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