5500 ..^ CCAARRRROOTT^ AANNDD^ LLOOTTSS^ OOFF^ GGAARRLLIICC SSOOUUPP^
This soup is so tasty that you may want to try it not only as a quick weeknight
vegetarian supper (with crusty whole wheat bread and a salad) but also as a first course
when entertaining. Prep time for this soup is about 20 minutes and cooking time about
35-40 minutes for a total time of about 1 hour providing you with 4 to 6 servings.
Ingredients:
2 heads garlic
1 tbsp (15 mL) extra virgin olive oil
1 onion, chopped
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) pepper
5 cups (1.25 L) vegetable stock
3 cups (750 mL) chopped carrots
1 potato, peeled and chopped
1 cup (250 mL) shredded fresh basil
1/4 cup (60 mL) light sour cream or plain yogurt, optional
1/4 cup (60 mL) minced fresh chives
How to prepare:
Separate and peel garlic cloves.
In large saucepan, heat oil over medium heat; fry garlic, onion, salt and pepper,
stirring, until onion is softened, about 5 minutes.
Add stock, carrots, potato and 1 cup (250 mL) water; bring to boil.
Cover, reduce heat and simmer until vegetables are tender, about 20 minutes.
Using immersion blender or in batches in blender, purée soup until smooth.
Add water to thin, if desired.
Stir in basil. Ladle into bowls; top with sour cream (if using) and chives.