Irish Carrot Soup
2 Tablespoons Olive Oil
1 large onion -chopped
4 Garlic cloves – Minced
5 whole cloves
4 cups of Vegetable Broth
2 pounds Carrots – Peeled and sliced
1 Tablespoons Lemon Juice
Salt, Pepper and Spike to taste (optional)
A few sprigs fresh Parsley for garnish
Heat the oil in a large soup pot over medium heat.
Add the onion, garlic, and cloves, and cook until the onion is translucent (about 5 minutes or so).
Add Carrots and stir until coated.
Add Vegetable Broth, Salt Pepper and Spike and cover, and simmer, stirring frequently about 20-30 minutes (until Carrots are soft).
Remove the cloves and discard.
Transfer the soup to a blender or food processor, add lemon juice, and process until smooth.
Garnish with Parsley and serve.