Carrot Soup

Melt butter in large saucepan over medium-high heat. Add onion, thyme, bay leaves and garlic; cook, stirring occasionally, for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium-low. Cover; cook for 35 minutes or until carrots are very tender. Remove and discard bay leaves and thyme stems.

Place 2 cups soup mixture in blender; cover. Blend until smooth. Continue to blend in small batches. Pour into large serving bowl or individual bowls.