Ingredients

• 5 large carrots (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces
• 3 1/2 cups canned low-salt chicken broth
• 1 large onion, peeled, quartered
• 1 1/4 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 1 large bay leaf
• 1/4 teaspoon (scant) ground allspice
• 3/4 cup drained canned small white beans
• 1 cup milk

Instructions

1. Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf.
2. Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.