Carrot soup recipe with herbs de provence

Ingredients

• 1-2 libras carrots (whatever is left over in your bag), peeled, chopped roughly
• 2 potatoes, peeled and diced, and placed in a bowl of water. Type does not matter, though russet is preferable.
• 1 medium onion, roughly chopped
• 1 tablespoon butter
• 1-2 tablespoon olive oil
• 1 tablespoon herbs de Provence
• Parsley, chopped (optional)
• Salt to taste