Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. This should take about 5 minutes.
3. Add the chopped carrots to the pot, stirring to combine with the onion and garlic. Cook for an additional 5 minutes.
4. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and allow the soup to simmer for 15-20 minutes, or until the carrots are tender.
5. Remove the pot from the heat and allow the soup to cool slightly.
6. Carefully transfer the soup to a blender, or use an immersion blender in the pot, and blend until the soup is smooth.
7. Return the pureed soup back to the pot. Stir in the fresh basil leaves.
8. Add the heavy cream to the soup, stirring to combine. Season the soup with salt and pepper to your taste preference.
9. Heat the soup over low heat until it's warmed through.
10. Serve the soup hot, garnishing each bowl with additional fresh basil leaves if desired.