Friday, October 15, 2010

Carrot and Lots of Garlic Soup

2 heads of garlic
1 tbsp. extra-virgin olive oil
1 onion, chopped
1/2 tsp. each salt and pepper
5 cups vegetable stock
3 cups chopped carrots
1 potato, peeled and chopped
1 cup shredded fresh basil
1/4 cup light sour cream or plain yogurt (optional)
1/4 cup minced fresh chives
Separate and peel garlic cloves.  In large saucepan, heat oil over medium heat; fry garlic, onion, salt and pepper, stirring, until onion is softened, about 5 minutes.  Add stock, carrots, potato and 1 cup of water; bring to boil.  Cover, reduce heat and simmer until vegetables are tender, about 20 minutes.

Using immersion blender or in batches in a blender, puree soup until smooth.  Add water to thin, if desired.  Stir in basil.  Ladle into bowls; top with sour cream (if using) and chives.

This recipe is from an older Canadian Living magazine.  I really love it....since I'm a garlic fanatic!


  1. Mmmmm does that sound good. I can't do the garlic or chives right now because my body tells me I am allergic to them.
    I have never thought of using yogurt for the cream. I bet I could even use my unswetened coconut milk because it is pretty thick.

  2. I've been looking for yummy soup recipes because I suck at making them haha I think I might try this. It sounds so good! :)