Cream of Carrot Soup

Ingredients

• 1.5 lb carrots
• 1 medium onion
• 4 cups vegetable broth
• ½ cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add the 1.5 lb peeled and sliced carrots and 1 tsp salt. Stir to coat, then cook for 2 minutes until slightly fragrant.

3. 3

   Pour in the 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until carrots are very tender, about 20 minutes.

4. 4

   Using an immersion blender, puree the soup until completely smooth. (Alternatively, blend in batches in a regular blender.)

5. 5

   Stir in the 0.5 cup heavy cream and 0.5 tsp black pepper. Simmer gently for 2 minutes to heat through, then taste and adjust salt if needed.

6. 6

   Ladle the soup into bowls and garnish each with a swirl of extra cream and a sprinkle of the 2 tbsp chopped parsley.

Tools you’ll need

• Large pot
• Immersion blender (or regular blender)
• Cutting board
• Knife
• Measuring cups and spoons

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