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Creamy Carrot Soup

soups, beef - other

1 teaspoon butter
1 onion; chopped
5 cloves garlic; minced
6 carrots; chopped
2 teaspoons dried basil
1 small potato; peeled and cubed
1-1/2 cups chicken stock
1/4 teaspoon pepper
1 bay leaf
1/4 cup light sour cream
2 green onions

In saucepan, melt butter over medium-high heat; cook onion, garlic, carrots and basil, stirring, for 5 minutes. Add potato, stock, pepper and bay leaf. Pour in 1-1/2 cups water; bring to simmer. Cover and cook for 15 minutes or until very tender. Discard bay leaf. In blender or food processor, purée in batches until smooth. Return to saucepan and heat through. Ladle into warmed bowls. Whisk sour cream with 2 tablespoon water. Drizzle into soup; swirl with tip of knife. Thinly slice green part of onions on diagonal; sprinkle over soup.

Contributor: Canadian Living - April, 1998

Yield: 6 servings

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