Carrot and Cream Cheese Soup

Ingredients

• Chives - For garnish
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Fresh thyme - 1 teaspoon, chopped
• Cream cheese - 4 ounces
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Carrots - 1 pound, peeled and chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the chopped carrots and cook for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the carrots are tender.
5. Remove the pot from heat and let it cool slightly.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and place it back on the stove over low heat.
8. Add the cream cheese and stir until melted and well combined.
9. Season with salt, pepper, and fresh thyme. Stir well.
10. Simmer for another 5 minutes to allow the flavors to meld together.
11. Serve hot, garnished with chopped chives.
12. Enjoy!