Ingredient
1.1 tablespoon butter
2.1 tablespoon extra vi grin olive oil
3.1 medium onion chopped
4.clove garlic
5.1 tea spoon chopped fresh thyme
6.5 cup chopped carrot
7.2 cup water
8.4 cups reduce sodium chicken broth
9.1/2 cup half and half
10.1/2 teaspoon salt
11.freshly ground pepper to taste
preparation
1.heat butter and oil in a dutch oil oven over medium heat until the butter melt,add onion and celery,cook stirring occasionally until soften 4 to 6 minute add garlic and thyme until fragrant about 25 minute
2.stir carrot 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 minute
3.puree the soup in batches in a blender until smooth(use caution when pureeing hot liquid)
