Saute onion and thyme sprig in butter or olive oil over medium high heat a few minutes until the onion starts to turn translucent.
Add garlic and saute just a minute or two (garlic burns fast and then tastes awful, so go easy here)
Add carrots and water and cook until carrots are soft.
Remove thyme sprig and pulse with an immersion blender. Alternatively, you can puree in a blender or food processor. Be careful, this part is so hot! Make sure not to splash yourself with the hot liquid.
Season with salt and pepper to taste.
Serve with a dollop of Greek yogurt in each bowl (optional).
Recipe by Health by Emily at https://healthbyemily.com/wednesday-real-food-recipe-carrot-soup/