• 1 pound of baby carrots, cleaned (can use "regular" carrots but the baby ones are "naturally" sweeter than larger carrots)
• 1 fennel bulb, cleaned and chopped
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1-1/2 cups vegetable broth, homemade or commercial
• 1/2 teaspoon thyme, fresh, chopped (dry is not recommended), and extra for garnish if desired
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 cup cream
• 1 tablespoon vegetable oil

NOTE: For a low calorie soup you can substitute the cream with nonfat milk. I have also used half and half and regular, whole milk with just as good results.