Receta One Simple Change (and Silky Carrot Soup) by Winnie Abramson #Giveaway
Today’s post is a little change of pace, and I’m so excited about it.
My copy of her book is completely dog-eared, and I’m taking one change at a time that I can realistically embrace. Surprisingly, nearly all of them are easy weave into everyday life. Almost as easy as starting each day with a glass of water. Well except for the whole sugar thing. But reading Winnie’s book has helped me to understand that I may have food sensitivities with sugar and I’ve decided to keep a food diary for a while to really observe my body on sugar.
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And now what might be the best carrot soup recipe I’ve ever made. Seriously, it’s that good. It adds a sweet potato to the soup that brings in fabulous texture and body, not to mention extra goodness for the body.
SILKY CARROT SOUP /
Serves 5 or 6
I love making this creamy carrot soup in the fall, when I begin to crave warm comfort foods. It’s just terrific made with freshly harvested carrots from the garden, but if you don’t have homegrown carrots, you can certainly use store- bought organic carrots instead.
Carrots are a great source of carotenes, which help to prevent cancer. According to herbalist Susun Weed, they are much more useful to the body when the carrots are cooked, not raw. Carrots also contain some minerals, including boron and calcium. Don’t be put off by the crème fraîche or coconut milk. Besides adding a satisfying richness to the soup, these are good quality sources of fat and are essential for helping your body absorb fat-soluble nutrients.
- 1 tbsp butter, preferably from pastured cows
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 pound/455 g carrots, peeled and chopped
- 1 large sweet potato, peeled and chopped (or use an equivalent amount of chopped parsnip or cubed winter squash)
- 1⁄2 cup/120 ml dry white wine (such as Chardonnay or Sauvignon Blanc)
- 6 cups/1.4 L homemade chicken, turkey, or vegetable stock (page 37), or water
- 1⁄2 cup/120 ml crème fraîche, home- made (page 124) or store-bought, or organic cream, or coconut milk
- Sea salt and freshly ground black pepper
Melt the butter with the oil in a large soup pot over medium-high heat. Add the onion and sauté, stirring frequently, for about 5 minutes. Add the garlic and sauté for 1 minute more.
Add the carrots, sweet potato, and wine and bring to a boil. Reduce the heat to low and cook, stirring every now and then, for 5 minutes, or until some of the wine has cooked off. Add the stock and bring to a boil. Skim the surface of the liquid, if necessary, and return the heat to low. Simmer uncovered for 40 minutes, or until the vegetables are very soft. Remove from the heat.
Purée the soup in the pot, using an immersion blender, or allow the soup to cool slightly and purée it in batches in a blender or food processor. Return the puréed soup to the pot and add the crème fraîche. Reheat over medium heat until warmed through, adding more stock if necessary to achieve the desired consistency. Add salt and black pepper to taste before serving.
Disclaimer: I was provided a review copy of One Simple Change. All opinions expressed are my own. This giveaway is not sponsored—I just want to spread the word on a great book.
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