Carrot Soup

A smooth and elegant carrot soup flavored with onion, garlic and whole cloves, then brightened with fresh lemon juice. A drizzle of lightly thickened cream and fresh parsley makes a simple finishing touch.

Servings: 6
Prep Time: About 15 minutes
Cook Time: About 40 minutes

Ingredients:

• 2 tablespoons 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, approximately
• 1 tablespoon fresh lemon juice
• Pinch of granulated sugar
• Salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup chilled whipping cream
• Chopped fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a heavy large saucepan over medium heat.
2. Add the carrots, onion, garlic and whole cloves. Sauté until the onion is translucent, about 8 minutes.
3. Add 3½ cups of the vegetable broth. Cover and simmer until the carrots are very soft, stirring occasionally, about 30 minutes.
4. Remove and discard the whole cloves.
5. Purée the soup in batches in a blender until completely smooth. Return the soup to the saucepan.
6. Stir in the lemon juice and sugar. Season to taste with salt and pepper.
7. If necessary, thin the soup to the desired consistency with some of the remaining broth.
8. In a medium bowl, whisk the chilled cream just until slightly thickened, about 10 seconds.
9. Reheat the soup over medium heat until hot.
10. Ladle into individual bowls. Drizzle each serving with the lightly thickened cream and garnish with chopped parsley.

Tip: The soup can be prepared 1 day ahead. Cover and refrigerate, then gently reheat before serving. Whisk and add the cream garnish just before serving.

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