- 30 minutes
- 15 minutes
- Cook carrots in olive oil until soft in shallow pan. Add whole clove of garlic (do not crush) and cook until soft- do not brown. Add Agave and stir. Gradually add vegetable broth and bay leaf and simmer. Do not boil.
- Remove garlic and bay leaf. Remove soup from heat and let cool slightly.
- Blend one cup at a time in blender. Return to stove to cook for an additional 15 minutes on low heat. Serve while hot, or chill and serve as cold soup. Excellent next day chilled.