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Ditch the can for an authentic taste that's easy to make.
Yield: Serves 6
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 cloves garlic, peeled
5 whole cloves
4 cups canned vegetable broth or water
1 tablespoon fresh lemon juice
- Pinch of sugar
1/4 cup chilled whipping cream
- Chopped fresh parsley
- Salt and pepper, to taste
Recipe can be prepared 1 day ahead. Cover and refrigerate. Whisk cream in medium bowl just until slightly thickened, about 10 seconds. Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.