Carrot Soup

I grew up eating this simple, delicious soup. It's filling, fairly healthy and perfect in the wintertime. Add good french bread or a salad on the side. (adapted from a Julia Child recipe)

1 onion, chopped
3 garlic cloves, chopped
2 tablespoons butter
1/2 teaspoon dried thyme
large box chicken broth (4 cups); could substitute vegetable broth
6 carrots, chopped; I don't peel them
2 potatoes, chopped; I don't peel these either
1 teaspoon salt
1 bay leaf
white pepper to taste
chopped parsley
1/2 stick butter for serving; tasty but optional

Melt butter in large pot or dutch oven and saute the chopped onion and garlic until golden. Add thyme and cook one more minute. Add chicken broth, chopped carrots and potatoes, salt, bay leaf and pepper. Simmer, covered, for about 30 minutes or until veggies are tender.

Take the bay leaf out, and puree soup right in pot with stick blender (recommended - less dishes) or in blender/cuisinart. Stir in butter, if using, and reheat on low until combined. Garnish with parsley.

*Peel the potatoes/carrots first for a smoother-tasting soup. I prefer it a bit more rustic. A good way to use up leftover carrots! You can alter the amounts slightly as needed, or substitute shallots for the onion.