In large pot, melt butter (or coconut oil) with olive oil.
If your vegetables start to brown or sizzle, turn down the heat.
*While using stock makes this a more nutrient rich soup, some say it detracts from the fresh flavor of the carrots.
You could also try adding a potato or two to the soup which will give the soup a thicker, creamier texture.
One variation suggests adding 2 to 4 teaspoons curry powder, eliminating the lemon juice and reducing the lemon zest to a 1 teaspoon.
Delicious Carrot Soup