Peel the carrots and cut into thin strips either with a knife or, for lazy beings, with the bread slicer. Put the sliced carrot in a container with lemon juice or apple cider vinegar (the carrots keep their color and the soup gets its round taste). Peel the potatoes, cut them into thin slices and place them in the lemon juice with the carrots. Then chop the onion into small pieces while melting the butter in a large soup pot.
Steam the onion over low heat until it becomes translucent and add the vegetables. Steam everything over a very low heat for about half an hour until the vegetables are soft and the onion has taken on the color of the carrots. During this time it has to be stirred more often. In the meantime, warm up the soup to pour it on.
The vegetables can be seasoned with salt, plenty of nutmeg, pepper and a pinch of mint. When the carrots can be easily divided with the spoon, pour in the preheated soup and cook, covered, until the vegetables are soft.
Then remove from the plate and puree with the kitchen stick. Possibly Season or, if the soup is too creamy, add more soup and bring to the boil again. The soup automatically thickens with the potato and no additional binding agent is required.
Gourmets can of course refine the soup with a little cream or cream (but saves calories if you do without it and still tastes good).
Toast the sesame seeds in a small, non-stick pan without fat until the seeds start to crack. Arrange the soup and sprinkle with the grains.
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