Carrot Soup

• 4 tablespoons (1/2 stick) butter
• 2 onions, sliced
• 1 thyme sprig
• 2 1/2 pounds carrots, peeled and sliced (about 6 cups)
• Salt
• 6 cups broth

1. Melt in a heavy-bottomed pot: 4 tablespoons (1/2 stick) butter.
2. Add: 2 onions, sliced, 1 thyme sprig.
3. Cook over medium-low heat until tender, about 10 minutes.
4. Add: 2 1/2 pounds carrots, peeled and sliced (about 6 cups).
5. Season with: Salt.
6. Cook for 5 minutes.
7. Cooking the carrots with the onions for a while builds flavor.
8. Add: 6 cups broth.
9. Bring to a boil, lower the heat, and simmer until the carrots are tender, about 30 minutes.
10. When done, season with salt to taste, and puree if desired.
11. For a lighter, simpler version, use broth, but skip the preliminary cooking of the onions.
12. Instead add them directly to the broth with the carrots and simmer until tender.
13. Garnish with a bit of whipped cream or creme fraiche seasoned with salt and pepper and chopped herbs.
14. Chervil, chives, or tarragon are all good choices.
15. Add 1/4 cup basmati rice with the carrots, use water instead of broth, add 1 cup of plain yogurt just before pureeing, and garnish with mint.
16. Cook a jalapeno pepper with the onions, add some cilantro before pureeing, and garnish with chopped cilantro.
17. Heat some clarified butter or olive oil, sizzle a spoonful of cumin seeds in it, and spoon this over the soup as a garnish.

butter, onions, thyme, carrots, salt, broth

Taken from www.epicurious.com/recipes/food/views/carrot-soup-387049 (may not work)