- 1 kg yellow onions (about 6) plus another 2 for garnishing
- 3 medium carrots
- 2 sticks celery
- 2 large cloves garlic crushed
- 1¼ litres filtered water
- 3 tblsps extra virgin olive oil, butter or coconut oil
- 1 bay leaf
- 1 rounded tsp dried thyme
- 2 tblsps freshly chopped parsley
- 2 sprigs rosemary
- sea salt & freshly ground black pepper
- freshly chopped parsley to garnish
1. Thinly slice the onions.
2. Heat a couple of tablespoons of extra virgin olive oil, butter or coconut oil in a large saucepan and sauté the onions over a medium to high heat, stirring regularly until they turn golden brown, taking care not to burn them.
3. Add the crushed garlic when the onions are turning brown and stir.
4. Pour in the filtered water and add the bay leaf, thyme, rosemary and parsley when the onions have browned.
5. Peel and chop each carrot into large chunks and add to the pan.
6. Wash and chop the celery sticks into chunks and add to the pan.
7. Season with sea salt and freshly ground black pepper.
8. Bring to the boil and simmer for about 30 to 40 minutes until the carrots are soft.
9. Meanwhile, slice the extra 2 onions, heat a tablespoon of extra virgin olive oil, butter or coconut oil in a large saucepan and sauté the onions over a medium to high heat, stirring regularly until they are golden brown, taking care not to burn them, these will garnish the soup.
10. Strain the soup and add the carrots and celery to the liquid, leave the onions on one side to add back into the soup. Remove the rosemary stalks.
11. Using a hand blender, blend the carrots, celery and the liquid, this thickens the soup a little adding additional water if you wish.
12. Stir the onions back into the soup.
13. Serve into dishes.
14. Garnish with the extra caramelised onions and chopped parsley.