Zuppa di Carote

Peel the 800 grams of carrots and cut them into 1-2 cm thick rounds. Dice the 150 grams of yellow onion and 100 grams of celery stalk into fine pieces for the soffritto. Peel and finely mince the 15 grams of garlic clove.

In a large pot or Dutch oven, heat 40 grams of extra-virgin olive oil over medium heat. Add the diced yellow onion and celery stalk, and sauté gently for 8-10 minutes until softened and translucent, but not browned.

Add the minced garlic clove and 5 grams of fresh thyme sprigs to the pot, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.