carrot soup

 

I had a lot of carrots left over from the chocolate stout stew a couple days ago, so I made carrot soup for today.

(serves 2, no leftovers)

carrot soup

1 lb carrots, peeled and sliced
2 cups water (or vegetable broth)
2 tsp lemon juice
1 tsp salt (more to taste)
1/2 tsp pepper (to taste)
1/4 tsp ground cloves
chopped fresh parsley (optional)

Add the carrots and water to a pot. Simmer over medium heat, around 30 minutes. Once the carrots are very soft, puree the soup in a blender, adding the lemon juice, salt, pepper, and cloves. Garnish with fresh parsley.