YIELD: 4 servings
1 tablespoon of extra-virgin olive oil
1/2 cup of sweet onion
2 pounds of carrots, cut into small cubes
1/2 cup of washed and rinsed kale
3 cups of water
1 Knorr chicken cube
2 tablespoons of heavy cream
Pinch of salt & pepper
1. Boil carrots in water until soften. Meanwhile, heat olive oil a large sauce pan over medium heat. Add unions, stirring frequently, adding salt and pepper.
2. Drain carrots, but save the water (that's where all the vitamin is). Pour the carrots, kale, onion using the water you boiled the carrots in, into the blender and puree for a creamy texture. Save about 1/2 cup of carrots to garnish.
3. Bring the puree back into the sauce pan and simmer for about 5 to 10 minutes. Add the chicken cube, continue to stir. Drizzle cream over soup when serving, if you like.
Photo and Recipe © of Jessica Miranda