Carrot Thyme Soup

This recipe comes from the cookbook Thyme and The River Too.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1  tablespoon olive oil
• 1 1⁄2 cups  sliced yellow onions
• 2  teaspoons  minced garlic
• 1 1⁄2 lbs carrots, peeled and sliced into 1/4-inch slices (4 cups)
• 3 1⁄2 cups low sodium chicken broth
• 1  cup  champagne (or 1 more cup stock)
• 1 1⁄2 teaspoons dried thyme or 1  tablespoon fresh thyme
• 3  sprigs parsley
• 4  teaspoons sugar
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon white pepper

Directions

1. Melt butter with the oil in pan.
2. Saute the onion and garlic in mixture till onions are limp.
3. Add carrots and toss to coat.
4. Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
5. Puree in small batches and return to pan.
6. Reheat and season with salt and pepper. Add more sugar if needed.