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
In a medium Dutch oven cook the onions in olive oil over medium-low heat for 5 minutes.
Add carrots and season with salt and substitute (if desired) and pepper. Cook for 8-10 minutes or until softened.
Add the broth and cook for 10 minutes.
Add the savory and cook for 5 more minutes.
Gently ladle half the soup into a standing blender and puree to desired consistency. Add the pureed soup back to Dutch oven. Stir well.
Serve with crusty bread.