- Place the butter and onions in a cold 20cm high and heat up the unit on highest heat till the red indicator of the visiotherm reaches the frying window.
- Sauté the onions till light pink. Now add carrots and hot stock. Simmer for 10-15 minutes on low heat.
- Keep aside 1-2 tbsp of carrot; blend the remaining in a mixer. Pour the carrot puree back into the unit and place on medium heat. Add sugar, salt, pepper and vinegar.
- Simmer for a few minutes. Garnish with fresh cream, coriander leaves and reserved diced carrots. If desired add 4-5 chopped walnuts. Serve hot.
Tip: Carrots are a good source of beta carotene necessary for good eye sight. Pour a beaten egg through a sieve stirring continuously.