- Melt the butter in a large pan over medium heat and fry the chopped onion. Cook until the onion becomes translucent, 3-4 minutes, until it turns brown. Season with a pinch of salt. Add the carrots, garlic and dried thyme and mix. Cook for 30 seconds until the garlic is fragrant.
- Pour in the broth and bring the mixture to a boil. Cover and simmer for another 15 minutes until the carrots are very soft.
- When the carrots are soft, blend the soup until smooth (mini-quick style) directly in the pot. If not, remove the soup from the heat and let it cool until it’s not too hot. You can then blend it in batches in a standard blender and return the mixture to the pot. Bring the blended soup to a boil and season with salt and white pepper to taste.
- Serve the soup in mushroom bowls or plates and add a tablespoon of cream to each.
The key to carrot soup is, of course, carrots. That is why the end result depends on its quality. It is advisable to choose small, organic vegetables with fresh green stems. But it can also be made with carrots on hand, in any case, this carrot soup will be delicious. Carrots are a vegetable that is appreciated by children and adults alike, both raw and cooked. They cook up quickly, and when mixed with a few simple ingredients, you have a smooth, rich and slightly sweet soup. Don’t deprive yourself of a steaming bowl homemade carrot soup on a cold winter night.