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Trim and halve carrots; do not peel.
Put in soup pot and add chicken broth to cover; Bring to a boil, lower heat and simmer until the carrots are tender, about 40 minutes.
Meanwhile, saute onions and bay leaves in oil until onion is translucent; Reserve.
When carrots are tender, place them in a blender.
Discard bay leaves; add the onions to the blender.
Puree until smooth, adding liquid from the soup pot as needed for consistency.
Season with salt and pepper to taste.