Ingredients

  • 1 lb (450g) carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 medium potato, peeled and diced
  • 3 cups vegetable or chicken broth
  • ½ cup heavy cream
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • Fresh parsley for garnish

Instructions

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened.
  2. Add garlic and cook for 30 seconds.
  3. Stir in carrots, potato, thyme, salt, and black pepper.
  4. Pour in the broth and bring to a boil.
  5. Reduce heat, cover, and simmer for 20–25 minutes until the vegetables are tender.
  6. Blend the soup until completely smooth using an immersion blender.
  7. Stir in the heavy cream and simmer for another 2–3 minutes.
  8. Taste and adjust seasoning as needed.

Serving

Serve warm with fresh parsley, cracked black pepper, and toasted bread.