Carrot Soup

Ingredients: 

• 1 tablespoon butter 
• 1 tablespoon 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 teaspoon salt
• Freshly ground pepper to taste

Directions: 

1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, for about 8 minutes.

2. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.

3. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

4. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.