14-Carrot Soup

Ingredients:

2 Tbsp olive oil
2 Tbsp butter
2 onions, sliced
1 sprig fresh thyme or 1 pinch dried thyme
14 carrots, peeled and sliced (about 6 cups)
6 cups vegetable broth
(I used 6 cups water and 3 vegetable bouillon cubes)
salt and pepper

1. Melt olive oil and butter in a heavy-bottomed pot and add onions and thyme. Cook over medium-low heat for about 10 minutes, until tender and golden.

2. Add carrots and 1/2 tsp salt and 1/4 tsp pepper and continue to cook for about 5 minutes to build flavor.

3. Add broth, bring to a near boil, then reduce to a simmer and cook for about 30 minutes, until carrots are tender.

4. Adjust the seasoning with more salt and pepper to taste and puree.

5. Press through a sieve for an elegant, velevety texture


Serves 4-6

14-Carrot Soup