Carrot and Basil Soup

Ingredients

• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Heavy cream (1/2 cup)
• Fresh basil leaves (1 cup, packed)
• Vegetable broth (4 cups)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Carrots (1 pound, peeled and chopped)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the chopped carrots and cook for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
5. Remove from heat and let the soup cool slightly.
6. Transfer the soup to a blender or use an immersion blender to puree until smooth.
7. Return the soup to the pot and stir in the fresh basil leaves.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Heat the soup over low heat until warmed through.
10. Serve hot and garnish with additional basil leaves, if desired.