A smooth carrot puree does not need cream when the carrots are cooked until fully tender and blended with just enough warm liquid. Olive oil adds body while keeping the flavor bright and clean.
Heat 15 ml olive oil in a medium saucepan over low heat. Add the onion and cook for 5 minutes without browning. Add the garlic and cook for 30 seconds.
Add the carrots, stock, salt, and pepper. Bring to a gentle simmer, cover, and cook for 18 to 22 minutes. A carrot slice should crush easily against the side of the pan.
Set a sieve over a bowl and drain the vegetables, reserving the cooking liquid. Let the steam settle for one minute before blending.
Blend the carrots and onion with 60 ml of reserved liquid until smooth. Add more liquid one tablespoon at a time until the puree moves easily but still holds a soft swirl. If using a jug blender, vent the lid as directed by the manufacturer and never seal very hot contents tightly.
For an especially fine result, press the puree through a mesh sieve. Return it to the pan over low heat if it is too loose, stirring for 2 to 3 minutes. If it is too thick, add another spoonful of warm cooking liquid.
Spoon the puree into a warm bowl and finish with 5 ml olive oil and thyme. Refrigerate cooled leftovers promptly in a covered container and use them within three days. Reheat gently, adding a small splash of water if needed.
Very tender carrots, reserved cooking liquid, and gradual blending create a silky carrot puree without cream. Controlling the liquid at the end prevents a watery result.