Carrot Soup with Thyme and Fennel

Ingredients

• 0.3 cup butter ()
• 4 medium carrots peeled chopped
• 0.3 teaspoon fennel seeds 
• 0.5 teaspoon thyme leaves fresh chopped
• 2  garlic cloves chopped
• 0.8 cup leek white green chopped ( and pale parts only)
• 5 cups low-salt chicken broth canned ()
• 0.8 cup onion chopped
• 4 servings additional thyme fresh chopped

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• blender

Directions

1. Melt 1/4 cup butter in large saucepan over medium-low heat.
2. 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.
3. Add 5 cups broth. Bring to simmer. Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes. Cool slightly.Working in batches, purée soup in blender. Return to pan. Thin to desired consistency with more broth. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
4. Bring soup to simmer. Ladle into bowls.
5. Sprinkle with additional thyme.