Variations -
*For a lighter, simpler version, use broth but skip the cooking of onions. Instead add them directly to the broth with the carrots and simmer until tender.
*Garnish with a bit of whipped cream or creme fraiche seasoned with salt and pepper and chopped herbs. Chervil, chives or tarragon are good choices.
*Add 1/4 cup of basmati rice with the carrots and use water instead of broth. Add 1 cup of plain yogurt just before pureeing and garnish with mint.
*Cook a jalapeno pepper with the onions, add some cilantro before pureeing and garnish with chopped cilantro.
*Heat some clarified butter or olive oil, sizzle a spoonful of cumin seeds in it and spoon this over the soup as a garnish.