• 1 1/4 pounds carrots
• 1 tablespoon extra-virgin olive oil (or clarified butter)
• 2 medium cloves garlic, minced
• 1 large yellow onion, chopped
• 3 cups+ vegetable stock or water
• juice of 1/2 a lemon
• fine grain sea salt (as much as you need)
• olive oil, toasted sesame oil, or red chile oil for a finishing drizzle
Take the tops off the carrots (if they have tops) and give them a good scrub. Cut them into 1-inch segments and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and sauté for a few minutes or until the onions start to get translucent. Add the stock and carrots and bring to a gentle boil. Lower the heat and simmer for 20 – 30 minutes or until the carrots are tender – longer if your carrot pieces ended up larger. But try not to overcook. Remove from heat and cool for a few minutes.
Puree with a hand blender then stir in the lemon juice. Salt to taste. Finish with a drizzle of great extra-virgin olive oil or one of the other drizzles mentioned above. (Serves about 4).
Source: 101Cookbooks.com – April 8, 2009