Carrot and parsley soup

• 1 lb (450 g) carrots
• 1 medium-sized onion
• 1</

Peel and slice the carrots. Peel and finely chop the onion. Peel and dice the potato. Melt the butter in a large saucepan over low heat. Add the onion and fry gently for about 5 minutes until soft and lightly browned. Stir in the stock and bring to the boil.

Add the carrot and potato, the sprig of thyme, and a seasoning of salt and pepper. Lower the heat and simmer gently, covered, for