All extremely simple. It remains only to admire the creativity of Japanese chefs to create beauty on the plate and to retain maximum vitamins. There are some nuances. Listen, who cares. Weight onions and carrots in the ingredients - already in a purified form. Vegetables just finely cut for beauty not pursue, all would be then made into sauce.

Heat the oil in a deep frying pan and fry onion until Golden brown, stirring constantly, not allowing roasted.

At the same time on the fire, put the broth and add sliced cheese. Sprinkle with salt and pepper to taste. Broth any. I - cube, painfully inspired recipe and more useful at hand was not. I even threw a sprig of lovage: I really wanted to see this pot in action, first time holding hands - I couldn't resist. In General, not need to add anything. The soup is quite self-sufficient in the end.

Onion to Golden add the carrots and fry for exactly 1 minute. However, the "roasting" here is a big word, rather, "slight warming". The Japanese aesthetes: onion fried to taste, and carrots - for brightness. To provide additional brightness carrots 1 minute is sufficient.

Put the vegetables in the broth, bring to a boil, reduce the heat, cover and simmer until vegetables are tender.

10 minutes give the soup to stand. He's already thick and fragrant.

Rubs blender to cream soup. The soup is thick, sweet and gets swing.

All you can call home for a tasting. However, quickly? Before serving, garnish with parsley. Bon appetit to you and your family!