Sopa De Cenoura - Carrot Soup - Portugal

• 4 tablespoons olive oil
• 1 onion, small, coarsely chopped
• 1/4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
• 1 garlic clove, left whole
• 1 lb carrot, peeled, coarsely chopped
• 1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
• 1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
• 4 cups water
• 1 tablespoon salt, coarse sea
• 1/8 teaspoon white pepper

1. Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and saute the onion until a light golden color, then stir in the tomato and garlic.
2. Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
3. Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
4. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and puree the soup (a hand-blender works well).
5. Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

olive oil, onion, tomatoes, garlic, carrot, sweet potato, water, salt, white pepper

Taken from www.food.com/recipe/sopa-de-cenoura-carrot-soup-portugal-482406 (may not work)