Elizabeth's Carrot & Garlic Soup

It may not be a typical snowy and cold January like Kingstonians are used to but we can still stand a little warming up from the inside out!  This lovely soup is a favourite of my soon to be Mother-In-Law's, Elizabeth .... it is tasty and full of flavour and a great way to get that source of beta carotene into your diet!  Make up a batch of this colourful soup on a cold winter's night and you are sure to feel the comforts of home.

Ingredients
2 heads of garlic ... yes heads not cloves, this soup has "Garlic" in it's name!!!
1 tbsp of extra virgin olive oil
1 onion, chopped
1/2 tsp each of salt and pepper
5 cups of vegetable stock
3 cups of chopped carrots
1 potato, peeled and chopped
1 cup of shredded fresh basil
1/4 cup of light sour cream or plain yogurt (optional)
1/4 cup of minced fresh chives

Separate and peel garlic cloves
Over medium heat, add oil to a large saucepan.
Combine onion, garlic, salt and pepper stirring until onion is soft ... approximately 5 minutes
Add in vegetable stock, carrots, potato and 1 cup of water, bring to a boil
Cover and reduce heat, simmer until vegetables are tender ... approximately 20 minutes
Use an immersion blender or blend small batches in a counter top blender to puree the soup until smooth adding water to thin if desired.
Stir in basil, ladle into bowls topping with a dollop of sour cream and a sprinkle of chives and enjoy!!! 

***Be imaginative with your toppings, try homemade garlic croutons or crumbled bacon!

This soup will keep for up to 2 days in your refrigerator.