Puree Of Carrot Soup - cooking recipe

Ingredients

2 tsp. vegetable oil
1 lb. carrots, sliced thin (3 c.)
1 large onion (1 c.)
2/3 c. chopped celery
1 1/2 c. diced potato
1 clove garlic, minced
1/2 tsp. sugar
4 whole cloves
fresh ground black pepper to taste
4 c. chicken broth

Preparation

In a large saucepan, heat oil and add carrots, onion, celery, potato, garlic and sugar.
Cover and cook vegetables over low heat for about 10 minutes, stirring occasionally.
Add the cloves, pepper and broth and bring the soup to a boil.
Reduce the heat and cook the soup, partially covering the pan for about 20 minutes or until the vegetables are soft.
Remove and discard the cloves. Puree the soup in batches in a blender or food processor.