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Soups :

 

Carrot Soup

This is a delicious Irish Soup commonly used in Ireland

  • 2 pounds carrots, peeled and sliced
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 5 whole cloves
  • 4 cups of chicken stock or broth
  • 2 tablespoons olive oil
  • 1 tablespoons fresh lemon juice
  • salt & pepper
  • pinch of sugar
  • 1/4 cup heavy (whipping ) cream
  • Minced fresh parsley or 6 whole sprigs for garnish


Heat the oil in a large saucepan over medium heat.
Add the carrots, onion, garlic, and cloves, and cook until the onion is translucent, 5-8 minutes
Add 3 1/2 cups of the stock or broth, cover, and simmer, stirring frequently
until the carrots are very soft, 25 to 30 minutes.
Remove the cloves from the stock/broth and discard.
Transfer the mixture to a blender or food processor in batches and process until smooth.
Return to the same saucepan and stir in the lemon juice and sugar.
Season with salt & pepper and, if needed, thin with the remaining 1/2 cup stock or broth.
Serve in bowls with a drizzle of cream.
Sprinkle with minced parsley or place a sprig in the center of the cream.

Serves 6

 

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