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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6ā8 minutes.
Add the garlic, thyme, rosemary, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring constantly, until fragrant, about 1 minute.
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