Based on Alice Waters’ “Carrot Soup” in Soup for Syria (2015).
4 Tablespoons butter
1 Tablespoons olive oil
3 medium or 2 large onions, diced
2 sprigs fresh thyme, or 1 Tablespoon dried
1 Tablespoon whole cumin seeds
3 pounds carrots, peeled and sliced
8 cups chicken, turkey, or vegetable stock
½ cup yogurt (optional)
Fresh ground pepper, Sea salt
Handful chopped fresh parsley
Gently heat the butter and olive oil in a large heavy pot (do not let the olive oil smoke). Add the chopped onions and whole springs of thyme. Saute until the onions are tender and translucent, about 10 minutes.
Add the peeled and sliced carrots, cumin seeds, and some salt. Cook for 5 minutes or so.
Add the stock and bring to a boil before lowering the heat. Simmer until the carrots are tender, about half an hour.
Remove from heat and puree the soup with an immersion blender, if you want. Season with salt and fresh ground pepper. Add the yoghurt and blend it in.
Top with fresh parsley, chopped fine.