Carrot Soup

1 tablespoon extra-virgin olive oil

1 onion, chopped

3 cloves garlic, minced

1 1/4 pounds carrots, scrubbed clean and cut into 1-inch pieces

3 cups water

1 tablespoon fresh lemon juice

Coarse sea salt to taste


Heat the olive oil in a large dutch oven over medium heat. Add the onions and sprinkle lightly with salt. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring constantly for 1 minute. Add the carrots and the water to the pot. Bring to a boil. Reduce the heat to low, cover the pot and simmer for 25 minutes or until the carrots are tender. Stir in the lemon juice.


Remove the pot from the heat and set aside to cool a bit. Using an immersion blender, blend the soup until smooth or until it reaches your desired consistency. Serve warm with a drizzle of olive oil or croutons is desired.

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