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 thyme or parsley

5 cups chopped carrots

2 cups water

4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth

½ cup half-and- half (optional)

½ teaspoon salt

 Freshly ground pepper to taste

INSTRUCTIONS

  1. Heat butter and oil in a Dutch oven 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.
  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 half-and- half (if using), salt and pepper.

Source: http://www.eatingwell.com/recipe/249990/carrot-soup/

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