Peel and shred carrot and potato. Chop the onion. Fry in the butter together with thyme and chopped garlic, until the onion is soft.

Add vegetable stock and let simmer under lid for 20 minutes.

With a hand mixer mix the soup until smooth together with the crème fraîche, chilli and paprika. Add milk if soup is too thick. Add salt and pepper to taste.

Serve with bread.