Recipe adapted from Epicurious
~from Savoring Time in the Kitchen
Serves 4-6
3 tablespoons olive oil
8 medium carrots, peeled, chopped
1 cup chopped onion
1 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped
Several sprigs of thyme
1/2 teaspoon fennel seeds
5 cups (or more) of chicken stock (can also use vegetable stock)
Salt and Pepper to taste
Additional chopped fresh thyme for garnish, if desired.
Note: Removing thyme leaves is not one of my favorite jobs. In soups and stews I prefer to simply add whole thyme sprigs. As the soup cooks, the thyme leaves fall off of the sprigs and the woody sprigs are removed before puréeing.
Place a large saucepan or stockpot over medium heat and add olive oil. Add carrots, onion, leek, garlic, thyme sprigs and fennel seeds; stir to coat. Cover and cook until onion is translucent, stirring occasionally, for about 15 minutes. Add 5 cups broth or enough to cover all of the vegetables and bring to a simmer. Partially cover the pot and simmer until carrots are very tender, stirring occasionally, for about 40 minutes. Cool slightly and carefully remove all of the thyme sprigs (the leaves will have dropped off into the soup). Working in batches, purée soup in blender (or, use an immersion blender right in the pot as I prefer to do). Return soup to pan. Thin to desired consistency with more broth. Season with salt and pepper. Can be made 1 day ahead.
Ladle hot soup into bowls and sprinkle with additional thyme, if desired.