3 carrots (Unpeeled )
2 onions (Unpeeled cooking )
2 Cubes Vegetable Bouillon
6 cups of water
Loosely chop carrots and onions.
Boil them in water with bouillon cubes, then simmer with lid on, for 20 to 30 minutes, until everything is really soft.
Puree in blender before serving.
The volume ratio of carrots to onions should be about 3:2 for this recipe. If the carrots dominate, it obscures the subtlety of the onion flavour. The soup needs both flavours to work.
This soup keeps well and thins well.