Carrot soup

1 tbsp butter
1 tbsp olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 tsp ginger root
1 teaspoon chopped fresh thyme or parsle
3 lbs chopped carrots
2 cups water
4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
1/2 teaspoon salt
Juice of one lemon
1/2 cup olive oil
1/2 cup fresh sage leaves

Directions:

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add ginger, garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

Stir in carrots. Add water and broth. Using pressure cooker, bring pot to pressure then turn off heat, using natural (slow) release method.

Alternately, bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.

Puree the soup using an immersion blender or in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in lemon, salt and pepper to taste.

Heat olive oil on medium heat in separate pan. Fry a few sage leaves at a time, until slightly brown and crisp; place on separate plate. Repeat until all sage leaves are fried. Pour sage-infused oil into completed soup, use fried sage leaves as garnish.

Based on http://www.eatingwell.com/recipe/249990/carrot-soup