SPECIAL EQUIPMENT:
Blender with a single cup attachment
Fine mesh sieve
INGREDIENTS:
3 medium carrots, peeled
water
1 bay leaf
1 tbsp butter
dash of cinnamon
dash of cardamom
dash of smoked paprika
dash of chipotle chili pepper
2 tbsp olive oil
(optional) 1/4 cup heavy cream or half and half
salt to taste
Rough chop carrots to about 1-inch pieces. Put in a small sauce pot with enough water to just barely cover the top of the carrots. Add the bay leaf and cover the pot and place over medium heat. When water is boiling, drop to a simmer. Continue to cook carrots over the stove top until a fork easily pierces the carrots. Add the carrots and a 1/2 cup of water to the blender with the butter, cinnamon, cardamom, pepper, oil, cream, and salt. Blend until smooth, adding more water or cream as needed to accomplish desired consistency. Pass through a fine mesh sieve, if wanted to achieve a smoother consistency.
Prep time = 2 min | Cook time = about 15-20 minutes | Yields about 3/4 c
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