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Preheat a large skillet with a lid over medium high heat (you’ll use the lid later).
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Once it’s heated, melt the butter in the skillet.
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Saute the carrots for a few minutes until starting to soften, stirring every minute.
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Add the onions and saute for a few minutes until starting to turn translucent, stirring every minute.
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Add the celery and saute for two minutes, stirring once.
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Cover the carrots, onion, and celery with the lid and turn heat down to medium low.
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Cook for five minutes or until completely tender.
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Transfer everything from the skillet to a blender.
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Use the cup of water to deglaze the skillet, scraping up any brown bits from the bottom of the skillet.
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Add the water from the skillet to the blender.
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Add the liquid aminos to the blender.
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Starting on low speed, blend until completely smooth. Be sure to stop every so often to let the steam out of the blender.