Creamy Carrot and Thyme Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

4 cups, chopped

Dried thyme

1 teaspoon

Vegetable broth

4 cups

Heavy cream

1/2 cup

Fresh thyme leaves

for garnish

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the chopped carrots and dried thyme, cooking for another 3-4 minutes until the carrots begin to soften.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the carrots are fork-tender.
5. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in batches to a regular blender and blend until creamy.
6. Stir in the heavy cream, mixing well. Season with salt and pepper to taste.
7. Allow the soup to simmer for an additional 5 minutes to heat through.
8. Serve hot, garnished with fresh thyme leaves for an aromatic touch.