Using a large, heavy soup pot, cook onions in vegetable oil over medium heat until slightly softened, but not browned. Browning is a taboo for this soup. You do not want any bitter taste released by browning.
When onions begin to soften, swirl in the butter. When melted, add the carrots, stir to mix, and continue cooking for 10 to 15 minutes.
Stir in apples. Cook for another 10 - 12 minutes,
stirring occasionally, until the apples have begun to release their juices and get mushy. Cover
with the water and bring to a boil. When boiling, immediately lower heat so that you sustain a strong simmer and cook for 20 to 30 minutes. Add salt and pepper to taste and half the marjoram.
cool until liquid is workable. Puree in a food processor or put through a food mill. Sprinkle remaining marjoram on top as garnish.
Contributor: Tina Charles
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