Peel and chop the potatoes and the carrots in big pieces and then accurately wash under cold water.
Mince the onion and gently brown it in an generously oiled pan with potatoes and carrots. Cover with broth, let it simmer for around 40 minutes and taste to check salt.
Remove the pan from the heat, wait for a couple of minutes and blend. Add Hoplà Veg&Bio Cooking Sauce to the mixture and cook it for 5 minutes more. If the pureed soup is too thick, dilute it with vegetable broth.
Cut the bread in cubes and toast them.
Plate up the carrot velouté and garnish with toasted bread cubes, a drop of EVO oil and a dust of black pepper.