Carrot and lots of garlic soup
- 2 heads garlic
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups vegetable stock
- 3 cups chopped carrots
- 1 potato peeled and chopped
- 1 cup shredded fresh basil
- 1/4 cup light sour cream optional
- 1/4 cup plain yogurt optional
- 1/4 cup minced fresh chives
Separate and peel garlic cloves. In a large saucepan, heat oil over medium heat; fry garlic, onion, salt, and pepper, stirring, until onion is softened, about 5 minutes. Add stock, carrots, potato and 1 cup (250 mL) water; bring to boil. Cover, reduce heat and simmer until vegetables are tender, about 20 minutes. Using an immersion blender or in batches in a blender, purée soup until smooth. Add water to thin, if desired. (Make-ahead: Let cool for 30 minutes. Transfer to an airtight container and refrigerate, uncovered, until cold. Cover and refrigerate for up to two days. Reheat before continuing.) Stir in basil. Ladle into bowls; top with sour cream (if using) and chives.