Creamy Carrot and Rosemary Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Heavy cream

1/2 cup

Vegetable broth

4 cups

Fresh rosemary

2 tablespoons, chopped

Garlic

3 cloves, minced

Onion

1 medium, chopped

Carrots

4 cups, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the chopped carrots and fresh rosemary. Cook for an additional 5 minutes, stirring occasionally to ensure even cooking.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.
5. Using an immersion blender, or carefully transferring the soup to a regular blender, puree the soup until it reaches a smooth consistency.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Allow the soup to simmer for another 5 minutes to heat through, stirring occasionally.
8. Serve hot, garnished with a sprig of fresh rosemary for an added touch of flavor and presentation.