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, 3 to 4 minutes. Season with a pinch of salt. Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds.
• Add the stock and bring 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 them with olive oil. Sprinkle with Parmesan cheese. Bake until edges are browned and cheese is light tan, about 10 to 12 minutes. Remove and set aside.
• Use an immersion blender in the pot to blend the soup until smooth. If using a standard blender, cool the soup first, then blend in batches and return to pot.
• Ladle the soup into bowls and swirl in about a tablespoon of heavy cream. Garnish with paprika and fresh chives. Serve with cheesy toast dippers.