Carrot Soup
This is a delicious Irish Soup commonly used in Ireland
2 pounds carrots, peeled and sliced
1 large onion, chopped
6 garlic cloves, chopped
5 whole cloves
4 cups of chicken stock or broth
2 tablespoons olive oil
1 tablespoons fresh lemon juice
salt & pepper
pinch of sugar
1/4 cup heavy (whipping ) cream
Minced fresh parsley or 6 whole sprigs for garnish
Heat the oil in a large saucepan over medium heat.
Add the carrots, onion, garlic, and cloves, and cook until the onion is
translucent, 5-8 minutes. Add 3 1/2 cups of the stock or broth, cover, and
simmer, stirring frequently until the carrots are very soft, 25 to 30 minutes.
Remove the cloves from the stock/broth and discard. Transfer the mixture to a
blender or food processor in batches and process until smooth. Return to the
same saucepan and stir in the lemon juice and sugar. Season with salt &
pepper and, if needed, thin with the remaining 1/2 cup stock or broth. Serve in
bowls with a drizzle of cream. Sprinkle with minced parsley or place a sprig in
the center of the cream.
Serves 6