1 1/4 lb. carrots, tops discarded, plus extra for garnish
1 tbsp. extra virgin olive oil
2 medium cloves garlic, minced
1 yellow onion, chopped
4 cups vegetable stock or water
Juice of 1/2 lemon
Fine grain sea-salt to taste
Black Pepper to taste
Optional for drizzling- olive oil, red chile oil, or toasted sesame oil
Instructions
Peel or scrub carrots, cut into 1-inch segments, and set aside.
Heat oil in large, heavy pot over medium heat. Toss in garlic and onions. Saute until onions start to get translucent, about 7 min.
Add stock and carrots, and bring to a gentle boil. Lower heat and simmer for 20-30 min. or until carrots are tender (try not to overcook). Remover from heat and cool for a few min.
Puree soup (leave it a little chunky if you like), and stir in lemon juice. Salt and pepper to taste until carrot flavor blossoms. Finish with a drizzle of oil and a snippet of carrot ribbon.
Originally Submitted
5/5/2011
0 Out of 5 from
0 reviews
You can add this Pure and Simple Carrot recipe to your own private DesktopCookbook.