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
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.
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
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.
So serve, ladle soup into bowls and drizzle cream over. Sprinkle with chopped
parsley or place a sprig in the center of the cream.