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Categories:
olive oil carrots onion garlic cloves vegetable broth lemon juice sugar chilled whipping cream fresh parsley
Viewed: 14 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, sliced
- 1 large onion, finely chopped
- 6 garlic cloves, peeled
- 5 whole cloves
- 4 cups (about) canned vegetable broth or water
- 1 tablespoon fresh lemon juice
- Pinch of sugar
- 1/4 cup chilled whipping cream
- Chopped fresh parsley
Method
- Heat oil in heavy large saucepan over medium heat.
- Add carrots, onion, garlic, and cloves and saute 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.
- Remove cloves from broth and discard.
- Puree soup in batches in blender.
- Return soup to same saucepan.
- Mix in lemon juice and sugar.
- Season to taste with salt and pepper.
- Thin to desired consistency with more broth.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.)
- Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
- Stir soup over medium heat until heated through.
- Ladle into bowls.
- Drizzle cream over.
- Top with parsley.
