Root vegetables are a staple of Irish cooking. They often show up in soups, such as this one from The Courtyard in Schull, Ireland.
1/4 cup chilled whipping cream
chopped fresh parsley
Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes.Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)
Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
Stir soup over medium heat until heated through. Ladle into bowls. Drizzle
cream over. Top with parsley.