Soup of the Day

Here's one of my favorite things to make with a big bag of baby carrots from Costco: Carrot soup. Shockingly not local for me, but inexpensive, filling, and good for days I wake up and vow to eat less sugar.
Starting in a large soup pot, I sauté 1.5 - 2 white or yellow onions with 1-2 tablespoons of minced garlic in a generous amount of olive oil. I add a ton of coarsely chopped carrots, let cook for a minute, season with a hearty dash of black pepper, then add chicken or vegetable stock to cover the carrots by an inch or two. This time I used two entire boxes of stock, and needed more liquid, so I added 2 cups water. Let it boil and/or simmer for at least 25 minutes, then purée with an immersion blender. Serve immediately or store in glass jars in the fridge. I'd guess that is anywhere from 4-8 servings. I filled four glass pasta sauce jars.
Today is a good day for soup (but truth be told, even on the hottest summer days here I make soup - one of the quirks I picked up living in St. Lucia). We're expecting a lot of rain to pass through starting as early as tomorrow. That means cooler temps, yet nothing you need a jacket or long sleeves for. It's humid so we'll probably have the AC on for a few minutes per our usual.
An interesting note about baby carrots - they're just a typical variety carrot processed through large machines to look that way. First they're sent through a peeler and then a cutter to shape smaller carrots and round the corners. (I assume any bits leftover from this process are used for shredded carrots used in packaged salads, and what remains after that, probably goes to making something like commercial stocks. ?) I must have been watching The Food Network or some cooking segment somewhere to learn this, don't quite recall now. I rarely buy unpeeled carrots these days. Just because it's less work, I take the shortcuts.