Ingredients
- 2 tablespoons butter , divided
- 1 medium onion , chopped
- 1 stalk celery , chopped
- 2 cloves garlic , chopped
- 1/2 teaspoon dried thyme
- 5 cups carrots , chopped
- 2 cups water
- 4 cups chicken broth
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- In a dutch oven, melt 1 tablespoon butter over medium heat. Add onion and celery and cook, stirring occasionally, for 5-6 minutes until onions are translucent.
- Add garlic and thyme, then stir well.
- Add carrots, water and broth to a large dutch oven and bring to a boil. Reduce the heat to a simmer and cook 25-30 minutes until carrots are tender.
- Use an immersion blender to puree the soup, or blend in a food processor or blender in batches.
- Stir in 1 tablespoon butter, salt and pepper.
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1294mg | Potassium: 613mg | Fiber: 4g | Sugar: 7g | Vitamin A: 21560IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 1mg
