Creamy Carrot Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots and stir to combine. Cook for another 5 minutes.
3. Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the carrots are tender.
4. Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender to blend the soup in the pot.
5. Return the soup to the pot and stir in the heavy cream. Heat through and season to taste with additional salt and pepper, if desired.
6. Serve hot.

Interesting Facts

• Carrots are a good source of vitamin A, which helps promote good vision, healthy skin, and a strong immune system.
• Carrots are also rich in dietary fiber, which helps promote digestion and regularity.
• This soup can be frozen for up to 3 months and reheated for a quick and easy meal.