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Step 1 of 3
Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts. Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes. Stir in the carrots and sauté for 1 minute.
Ingredients for this step (6 servings)
- 1tbspextra-virgin olive oil
- 1tbspunsalted butter
- 1medium onion, peeled and chopped
- 2large garlic cloves, peeled and chopped
- 680.39gcarrots, peeled, trimmed and sliced
- 828.06mlvegetable stock