Once upon a time, I lived in Madrid with a sweet old lady named Remedios. In her weird but fabulous apartment, she hosted 5 NYU students (including myself), a large Baptist German who rode a motorcycle, and a Chilean vagabond who only pretended he didn't speak English. Studying abroad was one of the most incredible experiences I've ever had.


La Receta de Crema de Zanahorias
serves 8-10
1-2 Tablespoons coconut oil
1 Tablespoon salt
1 teaspoon pepper
1 medium onion, chopped
4 cloves garlic, peeled and chopped
1 cup basil + more for garnish
2 bay leaves
8 cups chicken broth
2 pounds carrots, peeled and chopped
1 russet potato, peeled and chopped
1 sweet potato, peeled and chopped
In a large pot, heat coconut oil over medium heat. Add onions, basil and salt. Cook, stirring often for 4-5 minutes until the onions begin to soften. Stir in chopped garlic and cook for 30 seconds, until fragrant. Add carrots, potatoes, chicken broth and bay leaves. Bring to a boil, then reduce to a simmer. Cook until the potatoes and carrots are soft, about 20 minutes. Remove the bay leaves and pureé the soup with an immersion blender or in batches with a standard blender. I use a Kitchenaid immersion blender-- it's easier cleanup! Season with salt and pepper to taste and serve warm with chopped basil.

Looks good, I like the sweet potato in there!
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