Creamy Carrot and Feta Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Carrots

4 cups, peeled and chopped

Vegetable broth

4 cups

Feta cheese

1 cup, crumbled

Heavy cream

1/2 cup

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Black pepper

to taste

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, about 5 minutes.
3. Stir in the chopped carrots and cook for an additional 5 minutes, allowing them to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender, puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Return the pureed soup to the pot and stir in the crumbled feta cheese and heavy cream. Season with salt and pepper to taste.
7. Simmer for another 5 minutes, allowing the flavors to meld beautifully.
8. Serve hot, garnished with fresh parsley for a pop of color and freshness.