Carrot Soup

Directions

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