Ingredients:-
1 Tbsp butter,
1 Tbsp olive oil,
1 medium onion, chopped,
1 stalk celery, chopped,
2 cloves garlic, chopped,
1 tsp chopped fresh thyme or parsley,
5 cups chopped carrots,
2 cups water,
4 cups chicken broth or vegetable broth,
½ cup cream (optional),
½ tsp salt,
Freshly ground pepper to taste,
METHOD:-
Heat butter and oil in a pot 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.
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.
Puree the soup in batches in a blender until smooth.
Stir in cream (if using), salt and pepper.