Moira Cahill | Central Texas EC

3–4 tablespoons olive oil
1 large onion, chopped
3 pounds carrots, peeled and chopped
3 cloves garlic, minced
7 cups chicken or vegetable stock, divided use
1/2 teaspoon dried thyme
Salt and pepper, to taste
Greek yogurt (optional)

1. Heat olive oil in a stockpot over medium heat. Add onion and cook until soft. Add carrots and cook another 5 minutes. Add garlic and cook 1 minute.

2. Add 6 cups of stock and the thyme, salt and pepper and bring to a boil. Reduce heat and simmer 20 minutes or until carrots are soft.

3. Purée the soup in a blender. Add additional stock for desired consistency. Simmer an additional 30 minutes. Serve hot with a dollop of Greek yogurt.

Serves 8–10.