Carrot Soup

Ingredients:

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

Method:

1. Heat the oil in a large saucepan over medium heat.
2. Add the carrots, onion, garlic, and cloves, and cook until the onion is translucent, 5-8 minutes
3. 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.
4. Remove the cloves from the stock/broth and discard.
5. Transfer the mixture to a blender or food processor in batches and process until smooth.
6. Return to the same saucepan and stir in the lemon juice and sugar.
7. Season with salt & pepper and, if needed, thin with the remaining 1/2 cup stock or broth.
8. Serve in bowls with a drizzle of cream.
9. Sprinkle with minced parsley or place a sprig in the center of the cream.

Serves 6