Courtesy of PureZing

6 servings

INGREDIENTS:

2 Tablespoons butter
3 Tablespoons extra virgin olive oil
5 medium carrots, peeled, chopped
3/4 cup chopped onion
3/4 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped or pressed
1/2 teaspoon chopped fresh thyme
1/4 teaspoon fennel seeds
5 cups organic chicken broth
Additional chopped fresh thyme

DIRECTIONS:

In a large saucepan over medium-low heat melt butter and add olive oil. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover and cook until onion is very soft about 15 minutes. Add 5 cups broth. Bring to simmer. Cook until carrots are very tender about 40 minutes. Cool slightly.

Working in batches, purée soup in blender. Return to pan.

Season with sea salt and fresh grinds of pepper. Reheat soup. Ladle into bowls. Sprinkle with additional fresh thyme and a dollop of organic sour cream if desired.