Carrot and Feta Soup

Ingredients

• Fresh parsley - For garnish
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Heavy cream - 1/4 cup
• Feta cheese - 1/2 cup, crumbled
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, peeled and chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chopped carrots and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the crumbled feta cheese and heavy cream. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes, allowing the flavors to meld together.
8. Serve hot, garnished with fresh parsley.