Cream of Carrot Soup
1 small onion, sliced and chopped
2 garlic cloves, peeled and smashed
1½ cup celery stalk, sliced
3 cups carrots, peeled and cut into small rounds
2 cups turnip, peeled and cut into small cubes (1 inch)
1 small potato, peeled and cut into small cubes (1 inch)
1 teaspoon sugar
4 tablespoons unsalted butter
5 cups chicken stock or vegetable stock
1 teaspoon lemongrass thinly sliced
salt and pepper
In a large pot melt the butter. Add the carrots, onions, and sauté until soft. Add the sugar, celery, turnip potatoes, salt and pepper, lemongrass, and chicken stock. Bring to a boil, lower the heat and simmer until all the vegetables are tender. Around 20 to 30 minutes.
Once the vegetables are tender, place them in a blender or food processor and puree. Return the puree to the cooking pot and season accordingly.
Serve hot sprinkled with chives or parsley.