Carrot Soup (simple)

By Kitchenbee

Recipe from Williams Sonoma catalog
Suggested to be served with Apple and Cheddar Panini with Onion Jam

Ingredients

• 2 tblsp olive oil
• 1 large yellow onion, sliced
• 2 lbs carrots, peeled and cut into 1/2" rounds
• kosher salt and freshly ground pepper, to taste
• 2 garlic cloves, minced
• 1 tsp chopped fresh thyme, plus leaves for garnish
• 6 cups vegetable or chicken stock, plus more as needed
• creme fraiche for serving

Preparation

Step 1

In stockpot over medium heat, warm oil. Add onion; cook, stirring occasionally, until softened, 6-8 minutes. Add carrots; cook, stirring occasionally about 5 minutes. Season with salt and pepper. Add garlic and chopped thyme; cook, stirring, until fragrant, about 1 minute.

About 6bcups stock; increase heat to high. Bring to a boil. Reduce heat to medium-low. Cover; simmer until carrots are tender, about 20 minutes.

Using immersion blender, blend soup until smooth. Add more stock if needed to reach desired consistency. Adjust seasoning with salt and pepper. Ladle soup into bowls Top with creme faiche and thyme leaves.