50 ml butter 1/4 cup
4 carrots, peeled & chopped
175 ml onion, chopped 3/4 cup
175 ml leek, chopped (white & pale green parts only) 3/4 cup
2 garlic cloves, chopped
15 ml fresh thyme, chopped 1 tbsp
750 ml chicken broth 3 cup
500 ml milk 2 cup
additional chopped fresh thyme
Melt butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic and thyme. Stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 3 cups (750 ml) broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly. Add milk.
Working in batches, puree soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. Bring soup to simmer. Ladle into bowls. Sprinkle with additional thyme.
Serves 4