Preheat the oven to 400°F.

In a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent, 3 to 4 minutes, but don't let them brown at all. Season with a pinch of salt.

Add the carrots, garlic, and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant.

Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.

When the carrots are tender, use an immersion blender right in the pot to blend soup until smooth. If you don’t have an immersion blender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, blend in batches in a standard blender and return it to your pot.

Return the blended soup to low heat and season with salt and white pepper, if you wish.

Spread your baguette slices out on a baking sheet and drizzle them with olive oil. Then, sprinkle generously with finely grated Parmesan cheese.

Bake toasts at 400°F until edges are browned and Parmesan cheese is starting to turn a light tan color around the edges, about 10 to 12 minutes. Remove the toasts and set aside.

Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. Plus, add a cheesy toast dipper!