Cream of Carrot Soup

Step 1

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.

Step 2

Add the 1.5 lb peeled and sliced carrots and 1 tsp salt. Stir to coat, then cook for 2 minutes until slightly fragrant.

Step 3

Pour in the 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until carrots are very tender, about 20 minutes.

Step 4

Using an immersion blender, puree the soup until completely smooth. (Alternatively, blend in batches in a regular blender.)

Step 5

Stir in the 0.5 cup heavy cream and 0.5 tsp black pepper. Simmer gently for 2 minutes to heat through, then taste and adjust salt if needed.

Step 6

Ladle the soup into bowls and garnish each with a swirl of extra cream and a sprinkle of the 2 tbsp chopped parsley.