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Melt butter in over medium-high heat. Add onions, garlic and thyme fry until the onion is translucent for about 5 minutes.
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Add carrots, potatoes and vegetable stock. Add salt and pepper to taste. Bring to a boil and reduce heat, simmer for 15 to 20 minutes or until the carrots are tender.
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Remove from heat and puree in a blender in batches.( I like pureed soups, however if you like your soup to have more body you could puree half the soup only). Add back to saucepan, return to stovetop
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Add the cream to the soup, Serve hot.