Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large onion diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or parsley finely chopped
- 5 cups carrots peeled and chopped
- 2 cups water
- 4 cups low-sodium vegetable broth
- 1/2 cup half-and-half optional
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Melt butter with olive oil in a large pot over medium heat. Add diced onion and celery and cook until they are soft and translucent, about 4 to 6 minutes.
- Stir in minced garlic and thyme or parsley, cooking until aromatic, roughly 10 seconds. Add the chopped carrots to the pot.
- Pour in water and vegetable broth and bring the mixture to a boil. Lower the heat to achieve a gentle simmer and cook until carrots are tender, about 25 minutes.
- Carefully blend the soup in batches until smooth. Return to the pot and, if desired, mix in half-and-half. Season with salt and pepper.
- DEVOUR!