Instructions:

1. Peel the carrots, potatoes, and onion. Slice the carrots into rounds, cut the potatoes into cubes, and finely chop the onion.
   
2. Wash and dry the thyme, then remove the leaves from the stems.
   
3. Heat the vegetable broth in a separate pot.
   
4. While the broth is heating, warm a bit of olive oil in a soup pot over low heat. Add the onion and thyme leaves (reserving some for garnish). Sauté, stirring frequently, until the onion becomes translucent.
   
5. Add the carrots and potatoes to the pot. Increase the heat to medium and sauté for a couple of minutes, stirring frequently.
   
6. Pour in 3 ladles of the hot broth and stir. Bring to a boil, then cover and simmer over moderate heat for 25–30 minutes, or until the vegetables are tender. Add more broth if needed to prevent the soup from drying out.
   
7. A few minutes before the vegetables are done, cut the rye bread into cubes and toast in a dry skillet until the croutons are golden and crisp.
   
8. When the vegetables are fully cooked, remove the soup pot from the heat. Add the cream and blend the soup with an immersion blender until smooth. Adjust the thickness with more broth, or simmer briefly to thicken if needed.
   
9. Serve the soup garnished with croutons and fresh thyme leaves.