For the soup, melt butter in a medium pot and saute the onions on medium-low until soft, about 5-10 minutes. Add carrots and saute for another 5 minutes.

Pour in the broth and bring to a boil. Turn down the heat a little and cook for 20 minutes until carrots are soft.

Puree the soup and add salt and pepper to taste.

While the soup is cooking, you can prepare the semolina dumplings. First bring the water and butter to a boil, then pour in the semolina. Turn heat to low, and stir until it forms a clumpy dough that separates from the pot bottom.

Let the semolina cool for about 10 minutes, then mash out any big clumps with a fork. Add eggs and mix in well, along with salt, pepper and nutmeg to taste. You can add a little chopped parsley or chives in there too if you want.

Bring a pot of salted water to a boil, then turn to low heat. With wet hands and/or a spoon, form small oblong dumplings with the semolina dough.

Plop the dumplings into the hot water and simmer on very low heat for about 10 minutes.

After 10 minutes, they should be floating. (if not, check that there weren't any that got stuck to the bottom!).

Divide the soup into bowls and add a few of the dumplings to each bowl. Garnish with chives and parsley.