Directions

1. Coat a large Dutch oven with nonstick cooking spray. Heat over medium heat. Add carrots, fennel, onion and garlic; sauté 8 minutes or until onions are cooked and carrots are just crisp-tender.
2. Add broth; cover and bring to boiling. Reduce heat; uncover and simmer 10 minutes or until carrots are tender. Stir in chopped thyme, salt, pepper and milk; cook 5 minutes more.
3. Transfer soup to a blender or food processor; blend until smooth. Pour into a serving bowl or ladle into mugs, top with thyme sprigs (if desired), and serve.