Carrot Soup

Preparation Time: 50 minutes 
Recipe by EatingWell

•    1tbsp butter
•    1 tbsp extra-virgin olive oil
•    1 medium onion, chopped 
•    1 stalk celery, chopped 
•    2 cloves garlic, chopped 
•    1tsp chopped fresh thyme or parsley
•    5 cups chopped carrots
•    2 cups water
•    4 cups reduced-sodium vegetable broth
•    ½ cup half-and-half (optional)
•    ½ tsp salt
•    Freshly ground pepper to taste


•    Heat butter and oil over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds
•    Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes
•    Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper