Summary

Ingredients

• 500 g carrot (s)
• 1 onion (s)
• 1 liter vegetable broth
• 1 tablespoon butter
• vinegar
• sugar
• salt
• parsley

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Instructions

1. Chop the onion and caramelize it in a little butter and sugar until the cubes are light brown. Peel the carrots, cut them into small pieces and add them. Then add the vegetable stock and cook the carrots until they are soft. Puree the soup finely.
2. Season the soup vigorously with salt and vinegar. Serve sprinkled with freshly chopped parsley if you like.