Chop a couple of shallots, or a medium onion, Whichever turns you on. You're going for about 3/4 cup.
Sauté the shallots in about 1 Tbs. of olive oil and a generous pinch of kosher salt. Emphasis on "generous". Add 3/4 tsp. of ground thyme.
Peel the carrots.
Chop them a little - large chunks are fine. Add the carrots and 1 1/2 qts. of chicken stock to the pot. Cover and reduce the heat to about medium-low and simmer for about 30 minutes, until the carrots are tender.
When the carrots are done, puree the soup with an immersion blender or put in a regular blender. If you put it in a regular blender, BE CAREFUL!! Take the removable middle part out of the lid so steam can escape. I've blown the top off the blender more than once (I'm a slow learner) trying to puree hot soup. It burns, and it makes a godawful Lucille Ball-worthy mess in the kitchen.
Serve hot or cold.