Eye Healthy Carrot Puree
1 lb fresh carrots
1 medium Russet (or other starchy) potato
2 Tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
1/2 cup dry white wine
1 qt vegetable broth or stock
Kosher salt, to taste
Ground white pepper, to taste
Peel and cut carrots into sections about 1/2 inch to 1 inch in length. Then peel and cut the potato into pieces about the same size.
Heat the butter in a soup pot over a low-to-medium heat and add the onion, garlic and carrots. Cook for about 2-3 minutes while stirring continuously. Then add the wine and cook for another couple of minutes. Next, add the stock and the potato. Raise the heat to medium-high and bring everything to a boil. Then lower the heat and simmer for 15 minutes.
Remove the pot from the stove and puree everything in a blender (you may need to do this in a few batches depending on the size of your blender). Then put the pureed soup back in the pot and bring to a simmer. You can add additional broth to then the soup if necessary.
Season with a bit of salt and white pepper and enjoy.
Makes about 6 8-oz. servings of soup.
Pairs Well With
This recipe is full of carrots, which have high levels of eye healthy vitamin A.