• In a saucepan over medium heat, soften the onions in butter. Add the carrots and continue cooking for 2 minutes. Add the milk and bring to a boil. Season with salt and pepper. Cover and simmer gently for 20 minutes or until the carrots are tender.
Lightly butter 6 125-ml (1/2-cup) ramekins. Set aside.
Pour the water in a bowl and sprinkle with the gelatin.
Let the gelatin soften for 5 minutes, then add it to the carrot mixture.
Purée the carrot mixture in the blender until smooth. Season with salt and pepper.
Divide the mixture among the ramekins. Refrigerate for at least 6 hours.
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