Carrot Soup with Thyme and Fennel

Ingredients:

• 1/4 cup of butter
• 4 medium carrots peeled and chopped
• 3/4 cup chopped onions
• 3/4 cup chopped leaks ( white and pale green parts only)
• 1/2 tsp. chopped fresh thyme
• 2 garlic cloves chopped
• 1/4 tsp. fennel seeds
• 5 cups or more of low salt chicken broth 
• additional chopped thyme for garnish

Melt 1/4 cup butter in sauce pan over med. heat.  Lower heat and add carrots, onions, leaks, garlic, thyme, and fennel seeds. cover and cook till onions are translucent stirring occasionally about 15 min. but watch that it does not burn.

Add broth and simmer and cover about 40 min.  Cool slightly.  Working in batches, puree soup in blender or processor, (if necessary add more broth).  Season with salt and pepper.  Soup can be made a day ahead and warmed.

For serving sprinkle with extra thyme.

ENJOY!!