INGREADIENT

• 2 tablespoons olive oil
• 2 pounds carrots, peeled and chopped
• 2 shallots, chopped
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Direction

1. In a Dutch oven, heat oil over medium heat. Add carrots and shallots; cook and stir until carrots are crisp-tender, 12-15 minutes. Stir in garlic and thyme; cook 1 minute longer. Add water to cover carrots; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until carrots are very tender.
2. Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth. If desired, garnish with additional olive oil and thyme leaves.