CARROT POTAGE

Ingredients

• 1 lb. carrots, peeled and chopped;
• 2 turnips, peeled and chopped;
• 2 sweet potatoes, peeled and chopped;
• 1 onion, sliced;
• 4 garlic cloves, minced;
• 2 bay leaves;
• ¼ tsp. dried thyme;
• 4 cups chicken stock;
• 2 tbsp. fresh chives, minced;
• 2 tbsp. clarified butter or coconut oil;
• Sea salt and freshly ground pepper to taste;

Preparation

1. In a big saucepan placed over a medium heat, cook the onion and garlic 5 minutes (or until softened) with the clarified butter.
2. Add the carrots, sweet potato, turnip, thyme, bay leaves, chicken stock, and season with salt and pepper to taste. Bring everything to a boil; then reduce the heat to medium, cover, and let it simmer for 45 minutes (or until all the vegetables are soft).
3. Discard the bay leaves (they have sharp edges that can cut the inside of your mouth).
4. Puree the soup in a food processor until smooth.
5. When you’re ready to enjoy the soup, return the puree to the saucepan and let it simmer for 5 minutes. Adjust the seasoning if necessary.
6. Garnish with fresh chives and serve.