Creamy Carrot Thyme Soup
A warm and creamy carrot soup with a balance of naturally sweet and savory.
(you might need more depending on your broth)
fresh ground pepper
scrubbed and diced
chicken or vegetable broth
heavy whipping cream
homemade ranch mix
Melt butter in soup pot over medium high heat.
Add onion. Stir and cook until onion is soft. Lightly salt and pepper.
Add carrots to the onion and cook until the carrots are starting to soften and onions are caramelized. Put in garlic and cook 1 more minute.
Gently pour in broth and bring to a simmer. Add thyme and bay leaf and cook until the carrots are mashable, anywhere from 15-30 minutes depending on your stove and heat level.
Meanwhile, put whipping cream in bowl with ranch dressing and whip until it reaches soft peak stage.
When carrots are soft, taste and adjust salt and pepper. I have to add quite a bit of salt because I use homemade, non salted, chicken broth. Remove bay leaf.
Use an immersion blender to puree the mixture to your desired consistency, or let it cool slightly and use a blender. You might have to work in batches for the blender.
Ladle into bowl and place a dollop of whipped cream on top. Swirl slightly into the soup.