Roasted Carrot Puree

Preheat the oven to 350°. In a large ovenproof skillet, heat the vegetable oil. Add the carrots and thyme sprigs; cook over moderate heat, stirring, until the carrots are browned, 10 minutes. Transfer to the oven and roast for 10 minutes, until the carrots are tender.

Pulse the carrots in a food processor until chopped. With the machine on, drizzle in the olive oil and water; puree until smooth, about 30 seconds. Season with salt.