In a medium pot over medium heat, add half of the butter and the olive oil.
Once the butter is melted, add the onion, celery, carrots, and rosemary. Stir and sauté for 10 minutes.
Add the turmeric, apple juice, water, and bouillon. Stir and bring to boil.
Once it boils, reduce the heat and simmer uncovered for 45 minutes.
Discard the rosemary.
In the vase of a blender, blend until a creamy sauce is formed.
Add the rest of the butter and serve.