1 lb Carrots, Sliced2 tbsp Butter 3/4 cups fresh onion, sliced 3 cups Chicken or vegetable broth 1 sprig fresh thyme Salt

In a heavy bottomed pot melt butter and add the onions and thyme. Cook over medium heat until tender, about 10 minutes. Add carrots season with salt and cook another 5 minutes. Add broth, bring to a boil, then lower to a simmer and cook until carrots are tender about 30 minutes. Salt to taste and puree if desired. Recipe adapted from Alice Waters The Art of Simple Food