Revision as of 01:28, 2 February 2011

Serves: 4

Active Time: 25 minutes

Total Time: 1 hour

From: This Crazy Vegan Life

Ingredients

4 tsp. olive oil, divided

1 tbsp. balsamic vinegar

1/2 tsp. salt

6-8 carrots, cut into small chunks

1/2 yellow onion, diced

2 yukon gold potatoes, peeled and diced

1 pinch of nutmeg

2 sprigs fresh mint leaves, finely shredded (optional)

Directions

Step 1

In a large skillet over medium heat place 2 tsp. olive oil, vinegar, and 1/2 tsp. salt. Arrange carrots in oil mixture, avoiding overlap a much as possible.

Step 2

Cover skillet and listen carefully for strong sizzle sound. When you hear it, reduce temp to low and cook until carrots are tender and liquid has become a thick syrup, 15-20 minutes depending on size of carrots.

Step 3

In large sauce pan place remaining oil and onion over medium heat. Saute for 1-2 minutes. Add potatoes, nutmeg, carrots and 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Simmer for 5 minutes more.

Step 4

Puree in food processor until smooth. Return to pot and warm through. Serve garnished with mint.