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In a saucepan, add the vegetable oil and butter over medium heat. Soften the onions, followed by the carrots and potatoes. Season with salt. This took about 15 minutes.
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Add the broth and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
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In a blender, purée the soup until smooth. Season with salt and pepper.