Carrot Soup with Summer Savory

INGREDIENTS:

• 2 tsp. olive oil

• 1 large red/purple onion, diced

• Salt or substitute, to taste

• ½ tsp. freshly ground black pepper

• 4 cups chopped carrots

• 5 cups low-sodium vegetable broth

• 1 Tbsp. fresh or 1½ tsp summer savory dried

PREPARATION:

1. In a medium Dutch oven cook the onions in olive oil over medium-low heat for 5 minutes.

2. Add carrots and season with salt and substitute (if desired) and pepper. Cook for 8-10 minutes or until softened.

3. Add the broth and cook for 10 minutes.

4. Add the savory and cook for 5 more minutes.

5. Gently ladle half the soup into a standing blender and puree to desired consistency. Add the pureed soup back to Dutch oven. Stir well.

6. Serve with crusty bread.