Method

• 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 to 4 minutes, then season with a pinch of salt.
• Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds, until garlic becomes fragrant.
• Add the stock and bring the mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.
• Spread baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with finely grated Parmesan cheese.
• Bake for about 10 to 12 minutes until edges are browned and cheese is light tan.
• When the carrots are tender, use an immersion blender to blend the soup until smooth, or blend in batches if using a standard blender.
• Return blended soup to low heat and season with additional salt and white pepper if desired.
• Ladle soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish with paprika and fresh chives, and serve with cheesy toast dippers.