Carrot Soup (to die for)

Here’s a simple and wonderful carrot soup that tastes like winter and spring at once … the cloves add a wonderful nuance! Enjoy …

2 tablespoons olive oil
2 pounds carrots, peeled and sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups (about) vegetable broth
1 tablespoon fresh lemon juice
Pinch of sugar

1/4 cup chilled whipping cream
Chopped fresh parsley

Heat oil in a heavy large saucepan over medium heat. Add carrots, onion, 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.

Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan (or … my preference … puree in the pot using a handheld immersion blender). 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 a 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.


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