Ingredients:

  • 5 lbs carrots, peeled and sliced
  • 2 cups vegetable broth (low sodium)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onions and garlic, sautéing until translucent and fragrant (about 5 minutes).
  2. Stir in the sliced carrots and cook for another 3 minutes to release the natural sugars.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes or until the carrots are fork-tender.
  4. Using an immersion blender, process the soup directly in the pot until completely smooth. Stir in salt and pepper.
  5. Ladle the hot soup into sterilized pint jars, leaving exactly 1 inch of headspace.
  6. Process in a pressure canner for 40-60 minutes depending on altitude to ensure safety.