Source: The Asparagus to Zucchini Cookbook

2 T melted butter
1 medium onion, thinly sliced
8 large carrots, thinly sliced
1 small bunch fresh thyme, tied with a string
2 quarts stock
salt and pepper
chopped fresh parsely
softened butter

Melt butter in a soup pot over a medium flame. Add onions and saute gently until wilted. Add carrots, tied thyme bunch and stock. Simmer until carrots are soft, about 30 minutes. Remove thyme. Add stock. Puree the soup with an immersion blender or in a food processor. Season with salt and pepper to taste. Garnish each bowl with parsley and a teaspoon of softened butter.