Creamy Carrot Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Add the chopped carrots and cook for about 5 minutes, stirring occasionally.

4. 4

   Pour in the vegetable broth and bring to a boil.

5. 5

   Reduce the heat and let it simmer for about 20 minutes, or until the carrots are tender.

6. 6

   Use an immersion blender to puree the soup until smooth.

7. 7

   Stir in the cream and butter, and let it simmer for another 5 minutes.

8. 8

   Add the chopped parsley, basil, and lemon juice, and stir well.

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve hot, garnished with additional parsley if desired.