Carrot Soup

By WisconsinMike

Ingredients

• 2 T. olive oil
• 1 large yellow onion
• 2 lbs carrots, peeled and cut into 1/2" rounds
• Kosher salt and fresh ground pepper to taste
• 2 garlic cloves, minced
• 1 t. chopped fresh thyme
• 6 C. chicken stock
• Creme fraiche for serving

Preparation

Step 1

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 thymy, cook, stirring, until fragrant, 1 minute.

2. Add 6 C. stock, increase heat to high, and bring to a boil. Reduce heat to medium-low. Cover, simmer until carrots are tender, about 20 minutes.

3. Using immersion blender or regular blender, blend until smooth. Add more stock if necessary to reach consistency. Adjust seasonings with salt and pepper. Top with creme fraiche befor eserving.