Recipe by
Margaret Thomson
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Ingredients
- 2 T. olive oil
- 1 large onion, sliced
- 2 lb. carrots, peeled and cut into ½ inch (12-mm) rounds
- Salt and freshly ground pepper, to taste
- 3 garlic cloves, minced
- 1 tsp. chopped fresh thyme
- 6 cups vegetable or chicken stock, plus more as needed
- 1 potato
Directions
- In a stockpot over medium heat, warm the olive oil.
- Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the carrots and cook, stirring occasionally, for about 5 minutes. Season with salt and pepper.
- Add the garlic and chopped thyme and cook, stirring, until fragrant, about 1 minute.
- Add the 6 cups stock, increase the heat to high and bring to a boil.
- Reduce the heat to medium-low, cover and simmer until the carrots are tender, about 20 minutes.
- Microwave the potato and rinse under cold water to remove the skin. Cut in half and add to the soup pot.
- Using an immersion blender, blend the soup until smooth. Add more stock if needed to reach the desired consistency.
- Adjust the seasoning with salt and pepper.
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