Carrot Soup

• 2 tsp butter
• 1 onion
• 800 g carrots
• 3 cloves garlic
• 1 tsp thyme
• 1 l vegetable stock
• 0.5 tsp salt or to taste
• 1 tsp pepper
• 100 ml heavy cream

1. Chop garlic, onions and carrots
2. Sautee the onions in a pan until transparent,
3. Add garlic and continue for about 30s
4. Add carrots and thyme, continue another 30s
5. Add stock and bring to a boil, then reduce heat and simmer
6. After about 15min when the carrots are soft, blend until creamy
7. Add heavy cream and season to taste

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