Carrot Soup

Ingredients:

2 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, diced
3 stalks celery, diced
1 lb. carrots, peeled and diced
2 apples, peeled and sliced
kosher salt and freshly-ground black pepper, to taste
4 pints vegetable broth
2 large baking potatoes, peeled and cut into 1-inch chunks
1 Tbsp. honey
1/2 tsp. crushed red pepper flakes

Method:

1. Heat olive oil and butter in a heavy saucepan or dutch oven over medium heat.
2. Add onions and cook, stirring occasionally, until onions soften and start to turn golden about 15 minutes.
3. Reduce heat if onions start to brown.
4. Add celery, carrots and apples.
5. Season with salt and pepper.
6. Cook, stirring, 3-4 minutes.
7. Add potatoes and vegetable broth. Bring to a boil for 10-15 minutes.
8. Puree soup in a blender.
9. Add honey and 1/4 tsp. of the crushed red pepper flakes.
10. Stir well. Taste and add the remaining red pepper flakes, if desired.