The Best Carrot Soup

• 5 of the freshest large carrots feasibly accessible, peeled and chopped into 4 inch pieces (Don't fuss over the chopping if you don't have to- just chop them to be relatively uniform to ensure they cook at the same time.)
• 1 tablespoon Olive Oil
• 1 Onion, diced
• 1 teaspoon pumpkin pie spice
• 1 tablespoon Brown sugar + more to taste
• Salt + pep

1. Set a pot of salty water to boil. Add enough salt to the pot that the rims of the pot become white.
2. In a saute pan over medium, combine the olive oil and onions. Saute until the onions become translucent.
3. When the water comes to a rolling boil, add the carrots. Let the carrots boil for 15 minutes or until they become tender.
4. Once the carrots are tender, discard the some of the water so that there is only as much water that the carrots are submerged. For me, in a big pot, this meant discard half of the water.
5. Add the onions to the pot of carrots. Puree with a hand blender.
6. Add the pumpkin pie spice and the brown sugar. Salt to taste.
7. Serve. Or store for up to 4 days.

carrots, olive oil, onion, pumpkin pie spice, brown sugar , salt

Taken from food52.com/recipes/33954-the-best-carrot-soup (may not work)