- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 5 cups chopped carrots
- 2 cup water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
- ½ cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
- Heat the butter and oil in a oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 – 6 min. Add garlic and thyme (or parsley); cook, stirring, until fragrant about 10 s.
- Stir it in carrots. Add water and broth; Bring to a lively simmer over the heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 min.
- Puree the soup in batches in a blender until smooth. (Use cautions when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
- Cover and refrigerate for up to 4 days or freeze for up to 3 months.
- Ingredient Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.