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Carrot Soup with Thyme and Fennel seeds

kept bymonimo
recipe byEpicurious

Serves 4


1/4 cup (1/2 stick) butter
4 medium carrots, peeled, chopped
3/4 cup chopped onion
3/4 cup chopped leek (white and pale green parts only)
2 garlic cloves, chopped
1/2 teaspoon chopped fresh thyme
1/4 teaspoon fennel seeds
5 cups (or more) canned low-salt chicken broth
Additional chopped fresh thyme



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