Simple Carrot Soup | Williams Sonoma

Ingredients

• 2 Tbs. olive oil
• 1 large yellow onion, sliced
• 2 lb. carrots, peeled and cut into 1/2-inch (12-mm) rounds
• Kosher salt and freshly ground pepper, to taste
• 2 garlic cloves, minced
• 1 tsp. chopped fresh thyme, plus leaves for garnish
• 6 cups (48 fl. oz./1.5 l) vegetable or chicken stock, plus more as<br>   needed
• Crème fraîche for serving