- Peel and chop 4 large carrots into small pieces.
- In a pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped carrots and cook for 5 minutes.
- Pour in 4 cups of vegetable broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes, until carrots are soft.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Optional: top with a dollop of sour cream or sprinkle of fresh herbs before serving.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.