Creamy Carrot Soup

makes 6 servings

(recipe adapted from Bleubird)

For the Parsley Oil:

In a large pot, heat olive oil & butter over medium high heat. Add onion and saute until translucent, 4-5 minutes. Add garlic and saute for another 2 minutes. Slowly add the chicken stock, carrots and spices. Bring soup to a boil and reduce heat. Simmer uncovered until carrots are soft, about 35 minutes.

In a small bowl mix cornstarch with 2-3 tablespoons of water until cornstarch is dissolved. Add cornstarch slurry to soup and stir well. Slowly add in the cream and let simmer for another 15 minutes.

Puree soup with an immersion blender until smooth.

To make parsley oil:

In a blender or food processor blend the chopped parsley and oil with 1/2 teaspoon of salt.

Top each bowl of soup with spoon full of parsley oil and serve1