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. Sauté Base: Heat butter and oil in a Dutch oven over medium heat. Add onion and celery; cook 4-6 minutes until softened.
2. Add Aromatics: Stir in garlic and thyme (or parsley) and cook about 10 seconds until fragrant.
3. Simmer: Add carrots, water, and broth. Bring to a lively simmer, then reduce heat and cook about 25 minutes until tender.
4. Purée: Blend soup in batches until smooth, using caution with hot liquids.
5. Finish: Stir in half-and-half (if using) and season with salt and pepper. Serve warm.

Chef's Notes

• Vegetarian as written, vegan if the half-and-half and butter are replaced with plant-based alternatives

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