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!