Creamy Carrot and Cream Cheese Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

4 cups, peeled and chopped

Vegetable broth

4 cups

Cream cheese

8 ounces, softened

Fresh thyme

1 tablespoon, chopped

Salt

to taste

Pepper

to taste

Chives

for garnish, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the chopped carrots and cook for an additional 5 minutes, allowing them to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the carrots are tender.
5. Remove the pot from heat and let it cool for a few minutes.
6. Using an immersion blender, blend the soup until smooth and creamy. If you’re using a regular blender, blend in batches, being careful with the hot liquid.
7. Return the pureed soup to the pot and place it back on the stove over low heat.
8. Add the softened cream cheese and stir until fully melted and combined into the soup.
9. Season with salt, pepper, and fresh thyme, stirring well to incorporate the flavors.
10. Allow the soup to simmer for another 5 minutes to let the flavors meld together.
11. Serve hot, garnished with chopped chives for a fresh finish.