Its actually quite refreshing!
What You Need:
•5 cups carrots, peeled and sliced into coins
•3/4 teaspoon salt
•1/2 teaspoon sugar
•1/8 teaspoon ground black pepper
•1 tablespoon light oil (olive, canola, sunflower)
•2 tablespoons fresh basil, cut into chiffonade
What to Do:
Place the carrots, salt sugar, pepper, and oil into a medium-size saucepan and cover with 3/4-inch water. Cover the pan and bring it to a simmer over medium heat. Reduce the heat to low and continue simmering the soup until the carrots are tender, about 16 to 18 minutes.
Remove the soup from the heat and transfer the carrots, along with the broth, to a food processor or blender and puree, in batches, until the soup is completely smooth. Ladle the soup into 4 warmed soup bowls and garnish with the basil chiffonade.
** Fabulous with your Grilled Cheese!!