Carrot Soup (v)

Ingredients

• 2 lbs carrots, chopped (5 cups)
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 tbs butter
• 1 tbs extra-virgin olive oil
• 1 tsp fresh thyme or parsley, chopped
• 2 C water
• 4 C vegetable broth
• ½ cup half-and-half (optional)
• Salt and pepper to taste

Directions

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

Chef's Notes

• This is a vegetarian recipe, vegan if the half-and-half and butter are replaced with plant-based alternatives