1 teaspoon vegetable oil
1 1/2 cups carrots, sliced thinly
1 medium onion, diced
1/3 cup celery, diced
1 cup potato, diced
2 garlic cloves, minced
pinch of sugar
2 whole cloves (optional)
3-4 cups low sodium vegetable broth
In medium sauce pan, heat oil and add carrots, onions, celery, potato, garlic, and a pinch of sugar. Cover and cook over low heat for 10 minutes, stirring occasionally. Add cloves (if using), black pepper, and broth and bring to a boil. Reduce heat and cook, partially covered, for about 20 minutes, or until vegetables are tender. Remove cloves. Allow soup to cool slightly and puree in batches in a blender or immersion blender, if desired.
Recipe from livewellutah.org
I enjoyed this soup. It was a nice change from the usual ways I enjoy carrots. I didn't add the cloves, but did use a vanilla bean
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