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