Ingredients
2 tablespoons olive oil2 pounds carrots, peeled and chopped2 shallots, chopped4 garlic cloves, minced1 teaspoon fresh thyme leaves1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
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.
