Caramelized Onion & Carrot Soup

The Tomato Tart offers this wonderful and easy recipe; I just made it tonight.  It's fantastic - and vegan, too.   Do exactly as she says (although I did add a bit more water than it says here), and you won't be sorry; definitely do the herb oil thing as well.

•  INGREDIENTS CARAMELIZED ONION & CARROT SOUP
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 ½ lbs carrots peeled and sliced into coins
• 1 large Yukon gold potato peeled and cut into ½ inch pieces
• ½ cup celery sliced
• 8 oz vegetable stock- homemade or low sodium variety
• salt and pepper to taste

• OPTIONAL GARNISHES
• 1/4 cup parsley leaves, loosely packed
• 1 sprig lemon thyme, leaves removed from stem
• ¼ cup olive oil
• sea salt
• 1 tablespoon piment d’espelette

• INSTRUCTIONS CARMELIZED ONION AND CARROT SOUP
• Cook onions and olive oil over medium low heat until well-caramelized and a dark golden brown, stirring infrequently (about 25-30 minutes)
• Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.
• Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.
• Blend with an immersion blender until completely smooth, thinning with just a little bit of water or milk (rice milk if dairy free) if necessary
• Season with salt and pepper and serve with parsley oil and a sprinkling of piment d’espelette if using

• HERB OIL INSTRUCTIONS
• If you’re making the herb oil, do so while the soup is cooking so it has time to steep
• finely chop parsley and thyme in food processor until it is tiny tiny tiny
• Add olive oil and give it a little whirl
• When ready to serve, strain through a fine mesh sieve and add one teaspoon of the herbs back to the strained oil and whisk to incorporate.