Creamy Carrot Soup With Scallions And Poppy Seeds

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2 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 large onion, coarsely chopped

1 quart low-sodium vegetable broth

1 quart water

2 pounds carrots, sliced 1/3 inch thick

6 large scallions, thinly sliced crosswise

2 teaspoons poppy seeds

1/2 cup heavy cream

1/2 cup milk

Salt and freshly ground pepper

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