Carrot and Sage Soup

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Heavy cream - 1/2 cup
• Vegetable broth - 4 cups
• Fresh sage leaves - 8 leaves
• 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 sage leaves. 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. Remove the pot from heat and let it cool slightly.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Heat the soup over low heat until warmed through.
9. Serve hot and garnish with fresh sage leaves, if desired.