1 medium onion, chopped
1/2 cup dry white wine
2 cups tomato paste
1 egg
1/4 cup melted butter
1 1/2 teaspoons salt
1/4 teaspoon sesame oil
1 garlic clove, crushed
4 carrots, pulled and sliced
2 pita wedges
Preheat oven slightly broil or pre-heat grill for medium heat.
Pour onion, wine, tomato paste and egg into large saucepan; stir over medium heat 10 to 15 minutes, until mixture thickens. Stir in salt, sesame oil and garlic; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Remove lid; stir and cover.
Pour liquid over sauce; cover and cook until thick. Stir in potatoes; cook until tender but not set. Pour liquid back over potatoes, and place back over heat. Simmer 5 more minutes, or until potatoes and carrots are tender.
Spoon hot soup into skillet, and cook until tender. Serve with cooked butter or margarine.