MEGAN’S KITCHEN RECIPES: ‘WONDERFUL CARROT SOUP.’
Makes 8 servings
4 T (1/2 stick) butter
2 Amber Onions, sliced
1 English Thyme sprig
2 1/2 lb Chantenay Carrots, peeled and sliced, about 6 cups
Melt the butter in a heavy-bottomed pot and add the onions and thyme. Cook over medium low heat until tender, about 10 minutes. Add the carrots and season with salt. Cook for 5 minutes. Cooking the carrots together with the onions for a while builds flavor.
Add broth. Bring to a boil, lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste and puree if desired.