Ingrid Hall's Carrot Soup with Pesto

Creamy Carrot Soup with Pesto
1/2 cup chopped onion
1 Tbsp butter
1 cup sliced carrots
1/4 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 large saucepan cook onion in hot butter for 1 minute. Add carrots, thyme, and garlic; cook about 10 minutes or till tender but not brown.
Add broth, potatoes, and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or till vegetables are very tender. Remove bay leaf.
Transfer about half of the mixture to a blender container or food processor bowl; cover and blend/process till smooth. Repeat with remaining soup. Return all to saucepan; add buttermilk and heat through. Spoon into soup bowls. Top each serving with pesto; swirl to mix. Makes 4 side-dish servings.