Edamame Soup with Feta Croutons

3/4 c chopped sweet onion
4 t. oil
2 med carrots, thinly sliced
2 cloves minced garlic
28 oz broth
12 oz shelled edamame
1 1/2 t snipped fresh thyme
1 egg white
1 T water
1/2 c panko (Japanese style) bread crumbs
4 oz feta, cut in 3/4" cubes

1. Cook onion in 2 t oil for 5 min or until tender. Add carrots and garlic, cook 1 min. Add broth and edamame. Bring to boil, reduce to simmer, cook uncovered 5 min or until edamame is tender. Stir in thyme.
2. In small bowl beat egg white and water until frothy. Dip feta cubes in egg to coat, roll in bread crumbs to coat. Heat remaining 2 t. oil on med heat and cook feta cubes 2-3 min or until browned on all sides but not softened. Sit on paper towels to drain.
3. Ladle soup into bowls, top with feta.