Maria Cardia Thanksgiving Carrot Soup

• 1 TB butter
• 1 TB olive oil
• 1 garlic clove, minced
• 1/2 white onion, minced
• 15 med. sized carrots, peeled and cut in 1/4 in rounds
• 1 large stalk of celery, chopped OR 1 chopped leak, white and light green parts only
• 1 tsp curry powder
• Small handful Italian parsley
• 2 cans chicken or veg broth, low sodium

1. In a dutch oven or heavy soup pot, saute onion, garlic, butter, olive oil on med/high heat for 2-3 minutes. Add celery (or leak) and carrots and saute 7 more minutes, stirring often and adding up to 1/4 cups water as needed to prevent sticking.
2. Add boiling broth, and bring mixture to a boil. Lower heat and simmer uncovered for 30 minutes.
3. Allow to cool slightly.
4. Add parsley, salt & pepper & curry powder to taste.
5. Puree and serve.

butter, olive oil, garlic, white onion, carrots, stalk of celery, curry powder, handful italian parsley, chicken

Taken from www.epicurious.com/recipes/member/views/maria-cardia-thanksgiving-carrot-soup-50074698 (may not work)