Carrot Soup

from The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution, by Alice Waters.

Preparation time: 10
minutes

Cook time: 45 minutes

Serves: 6 to 8

Ingredients

4 tablespoons butter
2 medium onions, sliced
1 sprig thyme
2 1/2 pounds carrots, peeled and sliced (about 6 cups)
Salt
6 cups chicken broth

Directions
In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and thyme and cook over medium-low heat until tender,
about 10 minutes. Add the carrots, season with salt and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the
carrots are tender, about 30 minutes. Season to taste with salt. For a smooth soup, use a blender and pure until smooth. Serves 6 to 8.

Variations
1. Garnish with crme frache seasoned with salt, pepper and chopped herbs.
2. Add 1/4 cup basmati rice with the carrots, use water instead of broth, add 1 cup plain yogurt just before pureing and garnish
with mint.
3. Cook a jalapeo pepper with the onions, add some cilantro before pureing and garnish with chopped cilantro.