- 1 small red onion, chopped
- 1 tbsp sunflower oil
- 25g butter
- 675g carrots (peeled weight), thickly sliced
- 1 medium potato, sliced
- 1 bay leaf
- 800ml vegetable stock
- 3 tbsp chopped curly parsley
Cook the onion in the oil in a large pan until soft. Add the butter, carrots and potato, and stir. Cut a piece of greaseproof paper the size of the pan and lay it on top of the veg. Cover the pan with a lid and cook gently for 10 minutes.
Remove the paper. Add the bay leaf and stock. Heat until simmering, cover the pan and simmer gently for 20 minutes or until the vegetables are tender.
Remove the bay leaf. Purée the soup with half the parsley. Taste and adjust the seasoning if liked.
Serve sprinkled with the rest of the parsley.