|Source||Adapted from Bon Appétit|
Nice vegetarian soup.
Melt butter or heat oil in large saucepan over medium-low heat. Add carrots, onion, leek, garlic, thyme, and fennel seeds; stir to coat. Cover, cook until onion is translucent, stirring occasionally - about 15 minutes.
Add the 4 cups of broth. Bring to a simmer.
Cover partially; simmer until carrots are very tender, stirring occasionally, about 40 minutes.
Cool slightly. Working in batches, puree soup in blender. Return to pan.
Thin to desired consistency with more broth. Season with salt & pepper. (Can be made 1 day ahead. Cool slightly then cover and chill.)
Bring soupd to simmer. Ladle into bowls; sprinkle with additional chopped fresh thyme or sliced scallions.