Ingredients
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
Preparation
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. Add boiling broth, and bring mixture to a boil. Lower heat and simmer uncovered for 30 minutes. Allow to cool slightly. Add parsley, salt & pepper & curry powder to taste. Puree and serve.
