Chop up an onion, 1 stalk of celery, and 3 cloves of garlic.

Sauté the onion and celery together until soft, about 5 minutes.

While that is cooking, chop up 5 cups of carrots evenly.

Add in the garlic and fresh thyme and sauté until fragrant, just about 30 seconds.

Add the carrots to the pot along with 2 cups of water and 4 cups of the broth of your choice.

Allow the soup to come to a roaring boil and then reduce to a simmer until the carrots are soft, between 20-30 minutes.

Go into the pot with an immersion blender or transfer the soup in batches to a blender.

Blend the soup until smooth, allow it to cool, and then pour it into containers for the week!