Coat 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. Add broth; cover and bring to boiling. Reduce heat, uncover and simmer 10 minutes or until carrots are tender. Stir in 1/2 teaspoon thyme, salt, pepper and milk; cook 5 minutes more.
Process mixture with electric blender until smooth. Serve immediately, garnished with additional thyme, if desired.
Important Wal-Mart Disclaimer: All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
