Carrot Soup - cooking recipe

Ingredients

1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp. margarine
1 tsp. fresh thyme or 1/2 tsp. dried
12 carrots, sliced (about 6 c.)
2 potatoes, peeled (about 2 c.)
1 tsp. salt
freshly ground pepper
2 cans chicken broth (10 3/4 oz. each)
1 bay leaf

Preparation

In soup pot or large kettle, saute onion and garlic in margarine until soft.
Mix carrots, potatoes, salt, pepper, bay leaf and thyme.
Add to pot.
Mix well.
Add chicken broth and enough water so vegetables are covered.
Simmer 30 minutes. Remove bay leaf and puree soup in blender.
Makes 11 (1 cup) servings.