Carrot Soup

• Melt 4 T. (1/2 stick) butter
• Add: 2 Onions, sliced
• 1 sprig of thyme
• Cook over medium-low heat until tender, about 10 minutes. A
• Add: 2 1/2 pounds of carrots, peeled and sliced (about 6 cups)
• Season with salt
• Cook for 5 minutes. Cooking the carrots with the onions for a while builds the flavor
• Add: 6 cups 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.

Variations -

*For a lighter, simpler version, use broth but skip the cooking of onions. Instead add them directly to the broth with the carrots and simmer until tender.

*Garnish with a bit of whipped cream or creme fraiche seasoned with salt and pepper and chopped herbs. Chervil, chives or tarragon are good choices.

*Add 1/4 cup of basmati rice with the carrots and use water instead of broth. Add 1 cup of plain yogurt just before pureeing and garnish with mint.

*Cook a jalapeno pepper with the onions, add some cilantro before pureeing and garnish with chopped cilantro.

*Heat some clarified butter or olive oil, sizzle a spoonful of cumin seeds in it and spoon this over the soup as a garnish.