AMAZING. There is no other way to put it.
Hubby gave me the stink eye when I first told him I was making this. He doesn't like carrots.
Sister looked at me weird when she came over while we were having leftovers.
Both were shocked and amazed.
This stuff is like crack! Serve it with a fresh country bread for dipping and you don't need anything else.
Glazed Carrot Soup
Adapted from Mark Bittman's How to Cook Everything Vegetarian
1 1/2 pounds carrots, sliced
salt and black pepper
6 cups vegetable broth
2 tablespoons parsley, minced
Melt the butter in a large saucepan and add the carrots. Saute several minutes until fragrant and they start to brown. Add 3/4 cup water and maple syrup and turn the heat on high. Sprinkle with salt and pepper and bring to a boil. Cover, turn the heat to medium-low and cook for about 5 minutes.
Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue to cook, stirring occasionally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablespoon or so of stock.
Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the syrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook, stirring occasionally, until it thickens slightly, about 10 minutes more.
Use an immersion blender to puree the soup in the pan. Taste and adjust seasonings, if necessary. Serve, garnished with a sprinkle of parsley.