Creamy White Bean And Carrot Soup With Rosemary Oil

• Ingredients for white beans and carrots with roasted garlic (see recipe)
• 1/4 teaspoon additional salt
• 1 teaspoon rosemary olive oil
• 4 small sprigs fresh rosemary

1. Cook the beans as directed in white-bean recipe.
2. Drain the beans, but reserve the cooking liquid.
3. Remove the herb stems and season with the salt and pepper.
4. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth.
5. Add the remaining 1/4 teaspoon salt.
6. Transfer the soup to a saucepan and place over medium heat until hot.
7. Taste and season with additional salt and pepper if needed.
8. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each.
9. Garnish with a sprig of rosemary and serve.

ingredients, additional salt, rosemary olive oil, rosemary

Taken from cooking.nytimes.com/recipes/6238 (may not work)