Creamy Carrot Soup with Pesto

Creamy Carrot Soup With Pesto

½ cup chopped onion

1 tbsp margarine or butter

1 cup sliced carrots

¼ tsp dried thyme, crushed

1 clove garlic, crushed

3 cups chicken broth

1 cup cubed, peeled potatoes

1 small bay leaf

2 tbsp buttermilk

2 tbsp pesto

In a large saucepan cook the onion in hot margarine 1 minute. Add carrots, thyme, and garlic; cook 10 minutes or till tender. Carefully add broth, potatoes, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or till vegetables are tender. Remove bay leaf. Transfer about half the mixture to a blender container or food processor bowl. Cover and blend or process till smooth. Repeat with remaining soup. Return all soup to saucepan; add buttermilk and heat through. To serve, ladle into soup bowls. Top each with pesto; swirl to mix. Makes 4 side-dish servings.