Place the carrot in a small saucepan and bring to a boil.

When the carrots are completely soft (about 45 minutes), remove them from the heat and drain, reserving 2 tablespoons of the liquid.

Add the cooked carrots, the tablespoon of extra virgin olive oil and the two tablespoons

of reserved liquid to a food processor or blender and puree the carrots.

Drain the sauerkraut thoroughly. and set aside.

Peel the onion and chop into small pieces.

In a medium-sized skillet, heat the clarified butter.

Add the onions and cook, stirring occasionally until transparent. Don't let them brown. Add the drained sauerkraut to the pan and stir to combine.

Season the mixture with salt and freshly ground black pepper.

Sprinkle one teaspoon of the white granulated sugar over the mixture and stir to combine.

Add the carrot puree and stir to combine.

Whisk together the vegetable broth and the heavy cream. Slowly pour it into the skillet.

Add the bay leaf to the pan.

When the mixture starts to boil, cover the pan, and cook for 15 minutes over medium heat.

Season again with salt and freshly ground black pepper and stir in the last teaspoon of white granulated sugar.

Remove the bay leaf.