Carrot Soup

Makes: 8 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 50 minutes


INGREDIENTS

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh parsley
5 cups chopped carrots
2 cups water
4 cups chicken or vegetable broth
1/2 teaspoon salt
Freshly ground pepper to taste

PREPARATION

1. Heat butter and oil in a casserole over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and parsley; cook, stirring, until fragrant, about 10 seconds.
2. 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.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in salt and pepper.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.