Carrot Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon Premium 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 or vegetable broth
• ½ cup half-and-half (optional)
• ½ teaspoon salt
• Freshly ground pepper to taste
• Dash of Little Italy Herb Blend

Directions:

• 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.
• Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook until very tender, about 25 minutes.
• Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.)
• Pour in your favorite cup or bowl and garnish with a sprinkle of herb blend.