Carrot and Lots of Garlic Soup

Separate and peel garlic cloves. In large saucepan, heat oil over medium heat; fry garlic, onion, salt and pepper, stirring, until onion is softened, about 5 minutes. Add stock, carrots, potato and 1 cup (250 mL) water; bring to boil. Cover, reduce heat and simmer until vegetables are tender, about 20 minutes.

Using immersion blender or in batches in blender, purée soup until smooth. Add water to thin, if desired. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat before continuing.) Stir in basil. Ladle into bowls; top with sour cream (if using) and chives.

Additional information :

Toppers
Tortilla Strips: Cut small flour tortillas into thin strips; toast on rimmed baking sheet in 350°F (180°C) oven until golden, about 10 minutes.

Garlic Croutons: Cut day-old dense bread (such as sourdough, multigrain or rye) into 1/2-inch (1 cm) thick slices. Trim off crusts, if desired. Stir minced fresh garlic into extra-virgin olive oil or melted butter; brush over bread. Cut into 1/2-inch (1 cm) cubes. Arrange in single layer on rimmed baking sheet; bake in 350°F (180°C) oven, stirring once or twice, until golden and crisp, about 18 minutes.

Bonus: Add grated or thinly sliced carrots to any soup, salad or stir-fry to boost its nutritional value, as well as to add colour, texture and taste.

Source : Canadian Living Magazine: September 2003