Creamy Lentil Soup

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Creamy Lentil Soup (adapted)Serving Size : 8 -------- ------------ --------------------------------3 tbsp. olive oil1 jumbo Spanish Onion -- finely chopped4 plump cloves garlic -- smashed and minced2 large carrots -- finely chopped1/2 tsp. dried thyme1 bay leaf2 cups green or brown lentils -- picked over and rinsed8 cups vegetable -- plus more if neededKosher salt 1/3 cup water (or apple juice)2 tbsp. fresh chives -- mincedHeat oil in a heavy 4-or-5 quart saucepan over medium heat. Add onion, increase heat and cook, stirring often, until golden, 8-12 minutes. Be careful not to burn. Stir in garlic and carrots. Cook until garlic has softened, 2-4 minutes. Add thyme, bay leaf, lentils and stock.Cover and cook over high heat until liquid is bubbling. Reduce heat and simmer briskly until lentils begin to fall apart, 1-1 3/4 hours. Discard bay leaf.Working in batches, puree soup in a food processor, food mill, or use an immersion blender.Transfer puree to a clean saucepan. Season with. Stir inapple juice and heat until simmering. While this should be a very thick soup,you may wish to thin it a little with some reserved stock.Ladle into heated soup bowls and garnish with fresh chives

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