CARRIE'S COOKBOOK - Cream of Carrot Soup

CREAM OF CARROT SOUP

1T butter
1 medium onion, chopped
1-1/2lbs carrots, peeled and sliced
2 cans chicken broth
2 soup cans water
1/2t dried thyme
1/8t pepper
1c milk

In 3 quart saucepan, over medium heat, cook onion until tender. Add carrots, broth, water, and thyme. Bring to boil. Cover and simmer over low heat, 20-25 minutes or until carrots are tender. Pour in batches into blender or food processor; blend until smooth. Return to saucepan. Add milk and pepper. Cook over low heat 5 minutes, stirring occasionally.