Hi friends! Bad news. We don’t have a new show for you this week. Joy tweaked her back and so we weren’t able to record a new episode for you this week. Instead, I’m sharing a recipe for Carrot Almond Soup that is one of my favorites for fall.
We’ll be back next week with something tasty for your ears!
- 2 pounds of carrots, scrubbed and chopped
- 3 tablespoons olive oil
- 1 teaspoon minced fresh sage
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 quarts chicken or vegetable stock
- 1/4 cup almond butter
Place chopped carrots on a rimmed cookie sheet.
Drizzle with olive oil, and sprinkle with sage, salt and pepper. Toss to ensure
that carrots are coated with oil and that spices are evening distributed.
Place in a 400° F oven and roast for 25-30 minutes, until the carrots are browned and tender.
Place roasted carrots in the carafe of a blender or the bowl of a food processor. Add warmed stock and almond butter and blend until smooth.
Taste and add more salt, if necessary. Serve hot.