Thinly slice the carrots into half-moons, and thinly slice the onion and potatoes. All ingredients should be 5 mm thick.
Heat vegetable oil in a frying pan on medium heat, add the vegetables from Step 1, then sauté for about 2 minutes.
Once the vegetables are coated in oil, cover with a lid, reduce to low heat, then slowly cook for about 10 more minutes. Stir occasionally to prevent burning.
Remove the lid, add the ☆ ingredients, cook on medium heat, and simmer until the liquid has reduced by 1/3.
Remove from heat and allow the mixture to cool.
Once it has cooled, pour in a food processor, and process until puréed.
Put it in a bag to stock in the freezer. It's all ready to use as soup stock.
Whenever you want to use it, break off about 1/3 of the frozen stock, put it in a pot, add a bit of water and heat until it melts, then add milk. Once it comes to a boil, season with salt and pepper to taste.
Finish with a dab of butter, transfer to a bowl, and serve.
When making one serving, break off a bit of the stock, put it into a mug cup, add water and milk, then heat it in the microwave. Add butter to finish.
Story Behind this Recipe
I wanted to easily make warm soup at any time for my daughter to build her appetite, since she doesn't eat much breakfast. Now I send her off to school with bread (which she loves) and a bowlful of nutritious soup. Have a nice day!
In Step 3, the longer you cook the carrots, the sweeter and tastier they will become. The condensation that collects on the lid of the pan is full of the delicious carrot umami, so be sure not to waste it.