Carrot and Yam Puree
Ingredients
- 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
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