Slice the carrot and onion thinly. This is the only prep work you need to do.
Melt butter in a pan, add carrots and onions then sauté until the onions have wilted, being careful not to let it burn.
Add water and soup stock cubes, cover with a lid and simmer until the vegetables are fall-apart tender (about 25-30 minutes.) Just let it bubble away over medium heat.
Let it cool down a bit (or just proceed if it's not dangerous to do so with piping hot liquid) and transfer to a blender. Puree until smooth, then put it back in the pan.
It's already a delicious potage soup (Maybe slightly rich). Heat over low heat and stir in the milk. Make it the consistency you like.
Season with salt and white pepper and it's done. Transfer to serving bowls, optionally scatter parsley and enjoy.
A sweet potato version (Recipe ID: 740623).
Story Behind this Recipe
The first in my series of easy potage soup recipes. You can make a delicious carrot potage soup using simple ingredients.
The only hint I can think of is to make sure you don't burn the vegetables when sautéing. Besides carrots, you can make a delicious potage the same way with sweet potatoes, kabocha squash, broccoli, etc.