Carrot Soup

Ingredients

• •1 tablespoon extra virgin olive oil
• •2 pounds carrots, peeled and sliced
• •1 large onion, finely chopped
• •6 garlic cloves, peeled
• •5 whole cloves
• •4 cups canned vegetable broth or water
• •1 tablespoon lemon juice
• •1/8 teaspoon sugar
• •1/4 cup chilled whipping cream
• •chopped fresh parsley

Directions

1. 1Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, onions, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
2. 2Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to saucepan; mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.
3. 3Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
4. 4Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.