Time to eat up those winter carrots and soup is great way to do it. You could add milk or cream but this straightforward recipe doesn’t require it.
| ½ sm | onion, chopped |
| 2 T | butter |
| 1-2 sprigs | thyme |
| 3 c | chicken or vegetable stock |
| 1 c | carrots, peeled and chopped (about 3) |
| ½ c | potatoes, peeled and cubed |
| kosher salt and fresh-cracked pepper | |
| chopped parsley, optional |
Soften the onion and the thyme sprigs in the butter over medium heat. Add the carrots, potatoes and stock. Bring to a boil. Cover and simmer gently for about 20 minutes, until the vegetables are tender. Use an immersion blender or food processor to purée the soup until smooth. Check for seasoning. After pouring into the thermos, garnish with parsley.
Serves 2-4.