• 1 Tbsp. butter
• 1 Tbsp. extra virgin olive oil
• 2 pounds carrots, peeled and sliced
• 1 large onion, finely chopped
• 6 garlic cloves, peeled
• 5 whole cloves
• 4 cups canned vegetable broth or water
• 1 Tbsp. lemon juice
• 1/8 tsp. sugar
• 1/4 cup chilled whipping cream
• chopped fresh parsley

Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, onions, garlic, and cloves and saute until onion is translucent, about 8 minutes. Add 3-1/22 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to saucepan; mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.

Whisk cream in medium bowl just until slightly thickened, about 10 seconds.

Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.

Copyright © 1997-2004 Suzanne Barrett and licensors. All rights reserved.