Carrot and potato soup

Peel the carrots and potatoes with the knife on the cutting board. Cut them into thick 1 cm rounds so they cook evenly.

Dice the onion small. Heat the olive oil in the skillet over medium heat. Add the onion and cook for 3 min without burning it, until it turns translucent.

Add the cut carrots and potatoes to the skillet with the onion. Stir well to coat them with oil and cook for 2 min over medium heat.

Add the vegetable broth to the skillet until the vegetables are covered. Bring to a boil, then lower the heat and let it simmer, covered.

Cook for 15 min over low heat, until the carrots and potatoes are tender and the broth has reduced a little. Season with salt and pepper at the end.

Turn off the heat. Transfer everything to the saucepan if you need to for blending. Blend the soup until smooth.

While the soup cooks, toast the slices of country bread in the skillet or in the oven until crisp.