Carrot Soup with Thyme and Fennel

Ingredients

• fresh thyme
• ½ teaspoon fresh thyme
• 2 garlic cloves
• 4 medium carrots
• ¾ cup onion
• ¼ cup butter
• ¾ cup leek (white and pale green parts only)
• + 2 more ingredients
• • 5 cups canned low-salt chicken broth
  • ¼ teaspoon fennel seeds

Melt 1/4 cup butter in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover; cook until onion is translucent, stirring occasionally, about 15 minutes. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrot...

View full recipe at Epicurious