Contributed by: Joy White of TeeterKats Kitchen
Carrots and a hint of cloves combine to create this deliciously sweet soup that's perfect as a starter, or for lunch with a salad and brown soda bread.
This recipe was taken from the Irish Post. Date unknown.
- 2 tablespoons olive oil
- 2 pounds carrots, sliced
- 1 large onion, chopped
- 6 garlic cloves, peeled and chopped
- 5 whole cloves
- 4 cups chicken stock
- 1 tablespoon lemon juice
- pinch of sugar
- salt and pepper, to taste
- 1/4 cup heavy cream
- fresh parsley, for garnish
In a saucepan over medium heat, heat oil. Add carrots, onion, garlic, cloves, and cook until onion is translucent, 5 to 8 minutes. Add 3 1/2 cups of the stock, cover, and simmer until carrots are very soft, 25 to 30 minutes. Stir occasionally.
Remove cloves from stock and discard. Transfer mixture to a food processor or blender and process in batches until smooth. Return to saucepan over medium heat and stir in lemon juice and sugar. Season to taste with salt and pepper and, if needed, thin with remaining broth.
To serve, ladle soup into bowls and drizzle cream over. Sprinkle with chopped parsley or place a sprig in the center of the cream.
Serving Size: Makes 6 Servings