Carrot and Rosemary Soup

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Heavy cream - 1/2 cup
• Vegetable broth - 4 cups
• Fresh rosemary - 1 tablespoon, chopped
• 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 rosemary. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 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 heavy cream. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to heat through.
8. Serve hot and garnish with a sprig of fresh rosemary, if desired.