1 tablespoon of butter
1 tablespoon of extra-virgin olive oil
1 medium chopped onion
1 stalk of chopped celery
2 cups of chopped garlic
1 teaspoon of fresh parsley
5 cups of chopped carrots
2 cups of water
4 cups of chicken or vegetable broth
1/2 teaspoon of salt
Freshly ground pepper to taste
Heat oil and butter in a Dutch oven over medium heat until the butter melts
Add celery and onion; cook, stirring occasionally until softened for about 4 to 6 minutes.
Add parsley and garlic; cook and stir until fragrant for about 10 seconds.
Stir the carrots; add water and broth. Bring to a lively, simmer heat. Cook until very tender for about 25 minutes
Transfer the soup in batches in a blender until smooth.
Stir the final with salt and pepper. (Be cautious while handling hot liquids)
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