Ingredients:
150 ml cooking oil
1 kg white onions, chopped ¼
2.5 kg carrots, peeled and chopped
1 whole garlic, minced
5 L chicken broth 1.25
7g dried thyme
3tbsp salt
1 pack pepper
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the carrots and garlic and continue to sauté for another 5 minutes.
3. Pour in the broth and add the thyme. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Season with salt and pepper to taste.
Yields 20 serving
