Morkų Sriuba - Carrot Soup

Ingredients

• 4 medium carrots
• 2 medium potatoes
• 1 large onion
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic

Instructions

1. 1

   Peel and chop the carrots and potatoes into small, even pieces (about 1-inch cubes).

2. 2

   Dice the onion and mince the garlic cloves.

3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

4. 4

   Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion is translucent.

5. 5

   Add the chopped carrots and potatoes to the pot. Stir well and cook for another 5 minutes.

6. 6

   Pour in 4 cups of vegetable broth and add 1 teaspoon of salt and 1 teaspoon of black pepper. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the carrots and potatoes are tender.

8. 8

   Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the mixture to a regular blender in batches.

9. 9

   Return the pureed soup to the pot over low heat. Stir in 1 cup of heavy cream and 2 tablespoons of fresh dill. Heat through for about 5 minutes.

10. 10

    Taste and adjust seasoning if necessary. Serve warm, garnished with additional dill if desired.