Preparation

• Preheat the oven to 400°F.
• In a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent, about 3-4 minutes. Season with a pinch of salt.
• Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds until garlic is fragrant.
• Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.
• Meanwhile, spread baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with Parmesan cheese. Bake for 10-12 minutes until edges are browned.
• When the carrots are tender, use an immersion blender to blend the soup until smooth. If using a standard blender, allow to cool before blending in batches.
• Return the blended soup to low heat and season with salt and white pepper if desired.
• Ladle the soup into bowls, swirl in heavy cream, and garnish with paprika and chives. Serve with cheesy toast dipper.