1. In a medium saucepan, heat 1 Tbs. olive oil over medium heat. Add 1-1/2 lb. peeled and sliced carrots, cook for 5 to 7 minutes or until lightly browned. Season with salt and pepper. Add 1 clove garlic, minced, and 1/2 tsp. snipped fresh thyme. Cook 1 minute more. Stir in 2 cups low-sodium vegetable broth. Bring to a boil. Reduce heat; simmer, covered, for about 25 minutes or until carrots are softened. Cool. Transfer soup to blender and blend until smooth. Pour 1-1/2 cups into a Thermos; refrigerate remainder for up to 3 days. Pack 2 Tbs. low-fat plain Greek yogurt for your child to swirl in.