Carrot and Yam Puree

• 1/3 cup extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and thinly sliced
• 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 cups low-sodium chicken broth
• 1/2 cup water

1. In a saucepan or Dutch oven, heat the oil over medium-high heat.
2. Add the onion and cook until tender, about 5 minutes.
3. Add the garlic and cook for 1 minute until aromatic.
4. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. Cook for 5 minutes until slightly softened.
6. Add the stock and water and bring to a boil.
7. Reduce the heat and simmer until the carrots are tender, about 25 minutes.
8. Using a ladle, remove 2 cups of the cooking liquid and reserve.
9. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed.
10. Season with salt and pepper, to taste.
11. Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

extravirgin olive oil, onion, garlic, carrots, yams, kosher salt, freshly ground black pepper, lowsodium, water

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/carrot-and-yam-puree-recipe.html (may not work)