One of my favorite soups that warms my heart on those chilly days spent outside is a creamy, velvety carrot soup.
You will need :
In a medium-size saucepan with a lid, melt butter over medium heat. Add carrots and potatoes to saucepan along with onion, garlic, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup in bowls (or as shown below, in cups) and garnish with parsley and drizzle your olive oil. Serve immediately.
I suggest to accompany this dish with toasted Toasted Crostinis. Your guests will keep on asking for more.
Let me know of your comments.