Method

• Preheat the oven to 400°F.
• In a large pot over medium heat, add the butter and onions. Cook until translucent, about 3 to 4 minutes, seasoning 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 vegetable stock and bring to a simmer. Cover and simmer for 15 minutes until the carrots are very tender.
• Spread the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with Parmesan cheese. Bake until edges are browned, about 10 to 12 minutes.
• Use an immersion blender to blend the soup until smooth. If not available, cool the soup, blend in batches, and return to low heat.
• Season the blended soup with salt and white pepper if desired.
• Ladle the soup into bowls, swirl in heavy cream, and garnish with paprika and fresh chives. Serve with cheesy toast dippers.