Creamy Carrot and Sage Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Heavy cream

1/2 cup

Vegetable broth

4 cups

Fresh sage leaves

1/4 cup, chopped

Garlic

3 cloves, minced

Onion

1 medium, chopped

Carrots

4 cups, peeled and 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, until the onion is translucent and fragrant.
3. Stir in the chopped carrots and fresh sage leaves, cooking for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the carrots are tender when pierced with a fork.
5. Remove the pot from heat and allow it to cool slightly before blending.
6. Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches, being cautious of hot liquid.
7. Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Heat the soup over low heat, stirring occasionally, until warmed through. Do not bring to a boil.
9. Serve hot, garnished with additional fresh sage leaves if desired.