Chicken, Avocado, and Brown Rice Salad: Your New Baby and You (0-6 Months)

Preparation Time 10 Minutes Plus Chilling | Cooking Time 30-35 Minutes | Serves 2-4 Adult

Eating a combination of protein and whole grains at mealtimes is a good way to satisfy hunger pangs and boost energy levels. I love the nuttiness of brown rice in this salad, but you could also use the wonderful quinoa grain from Peru. Cook according to the package directions.

Ingredients:
• 8 cups vegetable stock
• 1¼ cups brown rice
• ¼ cup olive oil
• 2 tbsp lemon juice
• Salt and pepper
• 1 bunch of scallions, thinly sliced
• 6 tbsp pine nuts, toasted
• Handful of fresh cilantro, coarsely chopped
• 1 avocado, skin and pit removed, then thinly sliced
• 2 cooked chicken breasts, thinly sliced

Preparation:
1. Bring the stock to a boil in a large saucepan. Add the rice and stir. Bring back to a boil, then reduce the heat, cover, and cook until the rice is tender and has absorbed all the liquid, 30–35 minutes. Let cool, then keep refrigerated until needed (the rice can be cooked up to 24 hours in advance).

2. When ready to serve, whisk together the olive oil and lemon juice with salt and pepper to taste. Stir this dressing into the rice along with the scallions, pine nuts, and cilantro. Top the salad with the avocado and chicken, and serve.

This recipe was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p20'.

Beef, Mushroom, and Spinach Stir-Fry: Your New Baby and You (0-6 Months)

Preparation Time 10 Minutes | Cooking Time 13-17 Minutes | Serves 2 Adults

Here is a recipe to boost your iron levels. Beef and spinach are both high in iron and make a quick and tasty stir-fry. If you start cooking the rice or pasta before you start stir-frying, dinner will be on the table in less than 30 minutes.

Ingredients:
• 2 tbsp sunflower or olive oil
• 1 onion, halved and thinly sliced
• 1 garlic clove, crushed
• 1½ cups thinly sliced cremini mushrooms
• 8oz filet mignon or boneless sirloin steak, trimmed and cut in thin strips
• 1 cup baby spinach leaves, washed and dried
• 2⁄3 cup beef stock
• 1 tbsp oyster sauce
• 1 tsp light brown sugar
• 1 tsp cornstarch
• 2 tsp water
• 1 tbsp soy sauce, or to taste

Ingredients for Serving:
• 2⁄3 cup rice or 1 cup fusilli pasta, cooked
• according to package directions 1 scallion, shredded (optional)

Preparation:
1. Heat half of the oil in a wok or large frying pan, add the onion, and stir-fry until it starts to brown, 4–5 minutes. Add the garlic and mushrooms to the wok and stir-fry until the mushrooms are cooked through and turning golden at the edges, 4–5 minutes. Spoon the mushrooms and onions into a bowl and set aside.

2. Heat the remaining oil in the wok. Add the steak and stir-fry until browned, 2–3 minutes. Add the spinach and cook until it has wilted, 1–2 minutes, then return the cooked mushrooms and onions to the wok. Add the stock, oyster sauce, sugar, and cornstarch blended with the water. Bring to a boil, stirring constantly. Simmer until the sauce has thickened, 1–2 minutes.

3. Add the soy sauce, then taste and add a little more, if needed. Serve spooned over rice or pasta, garnished with the scallion, if using.

This recipe was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p18'.

Spicy Pita Dippers

Yield: 12 servings

Pepper and cumin give these pita triangles a southwestern flavor that goes particularly well with bean dips.

Ingredients:
• ½ cup (112 g) unsalted butter, melted
• 2 teaspoons lemon pepper
• 2 teaspoons ground cumin

Preparation:
6 whole wheat pitas, cut into triangles To make dippers, preheat the broiler. Combine the melted butter, lemon pepper, and cumin in a bowl. Dip the pita pieces quickly in the mixture and then place on a baking sheet. Broil 2 to 4 minutes, until crisp. Cool on a rack.

Each with: 12 g water; 155 calories (48% from fat, 8% from protein, 44% from carb); 3 g protein; 9 g total fat; 5 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 18 g carb; 2 g fiber; 0 g sugar; 62 mg phosphorus; 12 mg calcium; 1 mg iron; 172 mg sodium; 67 mg potassium; 242 IU vitamin A; 63 mg vitamin E; 0 mg vitamin C; 20 mg cholesterol

This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p59'

Parmesan-Garlic Pita Toasts

Yield: 8 servings

Use these flavorful pita crisps for any of the spreads or dips in the book. Or just nibble on them for a healthier-than-usual snack option.

Ingredients:
• 3 tablespoons (42 g) unsalted butter
• 1 teaspoon minced garlic
• ½ teaspoon black pepper, fresh ground
• ¼ cup (25 g) grated Parmesan cheese
• 2 whole wheat pitas, cut into 8 triangles each

Preparation:
Melt butter; cook garlic in butter over low heat, stirring occasionally, for 5 minutes. Brush mixture lightly on rough side of pita triangles. Arrange butter side up in 1 layer on baking sheet. Sprinkle pepper and Parmesan cheese on top. Bake in oven preheated to 350°F (180°C, gas mark 4) for 12 to 15 minutes, until crisp and light brown. Cool on racks and store in airtight container in a dry place.

Each with: 7 g water; 95 calories (51% from fat, 12% from protein, 37% from carb); 3 g protein; 6 g total fat; 3 g saturated fat; 1 g monounsaturated fat; 0 g polyunsaturated fat; 9 g carb; 1 g fiber; 0 g sugar; 54 mg phosphorus; 40 mg calcium; 1 mg iron; 134 mg sodium; 35 mg potassium; 147 IU vitamin A; 39 mg vitamin E; 0 mg vitamin C; 14 mg cholesterol

This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p57 and p58'

Pita Chips

Yield: 4 servings

These are simple and easy. Make your own low-fat, high-fiber chips for snacking or dipping in about 5 minutes.

Ingredients:
• 2 whole wheat pitas

Preparation:
Cut pita into triangles and then separate. Place on foil-covered baking sheet. Spray with nonstick vegetable oil spray; season if desired. Bake in 375°F (190°C, gas mark 5) oven until crisp, about 5 minutes. Remove and cool.

Each with: 10 g water; 85 calories (8% from fat, 14% from protein, 78% from carb); 3 g protein; 1 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 18 g carb; 2 g fiber; 0 g sugar; 58 mg phosphorus; 5 mg calcium; 1 mg iron; 170 mg sodium; 54 mg potassium; 0 IU vitamin A; 0 mg vitamin E; 0 mg vitamin C; 0 mg cholesterol

This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p56'

Wheat Germ Crackers

Yield: 60 servings

These tasty little crackers are good without anything, but they also make a healthy dipper for any of the dips

Ingredients:
• 3 cups (240 g) quick-cooking oats
• 2 cups (240 g) whole wheat pastry flour
• 1 cup (112 g) wheat germ
• 3 tablespoons (39 g) sugar
• 1 cup (235 ml) water
• ¾ cup (175 ml) canola oil

Preparation:
Mix dry ingredients together. Add water and oil; stir until blended. Roll out on inverted baking sheet. Score and prick with fork. Bake at 325°F (170°C, gas mark 3) for 30 minutes or until brown. This is enough for 2 baking sheets, approximately 10 × 15 inches (25 × 37 cm) or 11 × 16 inches (27 × 40 cm).

Each with: 5 g water; 63 calories (46% from fat, 11% from protein, 44% from carb); 2 g protein; 3 g total fat; 0 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 7 g carb; 1 g fiber; 1 g sugar; 55 mg phosphorus; 4 mg calcium; 0 mg iron; 1 mg sodium; 48 mg potassium; 2 IU vitamin A; 0 mg vitamin E; 0 mg vitamin C; 0 mg cholesterol

This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p55'

Cheese Crisps

Yield: 12 servings

These little snacks taste great either warm from the oven or cold. However, there usually aren’t any left to eat cold when we make them.

Ingredients:
• 1 cup (120 g) grated Cheddar cheese
• ¼ cup (55 g) unsalted butter
• ½ cup (60 g) whole wheat flour

Preparation:
In large bowl, combine the cheese and butter. Add the flour and mix thoroughly. Roll into small balls. Place the balls on an baking sheet sprayed with nonstick vegetable oil spray and flatten. Bake at 400°F (200°C, gas mark 6) for 5 to 8 minutes. Do not let the edges get browned.

Each with: 5 g water; 95 calories (70% from fat, 14% from protein, 16% from carb); 3 g protein; 8 g total fat; 5 g saturated fat; 2 g monounsaturated fat; 0 g polyunsaturated fat; 4 g carb; 1 g fiber; 0 g sugar; 75 mg phosphorus; 82 mg calcium; 0 mg iron; 69 mg sodium; 32 mg potassium; 229 IU vitamin A; 60 mg vitamin E; 0 mg vitamin C; 22 mg cholesterol

This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p54'

Tortellini Stew with Fresh Soybeans

• Preparation time: 6 minutes
• Cooking time: 14 minutes
• 4 servings
• 243 calories per serving, 27% from fat

RealAge effect if eaten 12 times a year:
A powerhouse of soy protein and isoflavones, this stew gives you energy to last all day — making you 2.5 days younger.

RealAge-effect ingredients:
Carrots, soybeans, soy nuts, tortellini, parsley or basil (magnesium, potassium, folic acid, fiber, isoflavones, healthy protein, healthy fat)

Ingredients:
• 3 cups low-salt chicken or vegetable broth
• 1 package (9 or 10 ounces) refrigerated small cheese-filled tortellini
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1⁄2 package (16 ounces of a 32-ounce package) frozen soybeans in their pods, thawed
• 1 cup packaged julienned carrots or thinly sliced carrots
• 2 tablespoons chopped fresh basil or flat-leaf parsley
• Freshly ground black pepper
• 4 teaspoons toasted soy nuts (optional)

Preparation:
In a large saucepan, combine broth, tortellini, and, if desired, red pepper flakes. Bring to a boil over high heat. Reduce heat; simmer uncovered 2 minutes. Meanwhile,shell the soybeans (approximately 2⁄3 cup shelled soybeans). Stir soybeans and carrots into the tortellini mixture; return to a simmer. Simmer 6 to 8 minutes or until tortellini and vegetables are tender. Ladle into shallow bowls and sprinkle with basil (or parsley) and pepper, and with soy nuts, if desired.

Substitutions:
Refrigerated ravioli may replace tortellini, and 1½ cups packed baby spinach leaves may replace soybeans. Just before serving, stir in the spinach until it is wilted.

Tips:
Soybeans now come shelled! Look for them in your supermarket’s freezer case. Even so, shelling beans is easy and quick: Just press on the seam and pop them out of their shells.

Nutritional Analysis:
• Total fat (g) 7.4
• Sodium (mg) 764
• Vitamin A (RE) 980
• Fat calories (kc) 67
• Calcium (mg) 131
• Beta-carotene (RE) 5500
• Cholesterol (mg) 3.8
• Magnesium (mg) 20
• Vitamin C (mg) 7
• Saturated fat (g) 2.1
• Zinc (mg) 0.7
• Vitamin E (mg) 0.8
• Polyunsaturated fat (g) 1.1
• Selenium (mcg) 7
• Thiamin B1 (mg) 0.30
• Monounsaturated fat (g) 1.9
• Potassium (mg) 857
• Riboflavin B2 (mg) 0.3
• Fiber (g) 1.9
• Flavonoids (mg) 0
• Niacin B3 (mg) 4.2
• Carbohydrates (g) 28.9
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.1
• Sugar (g) 4.9
• Fish (oz) 0
• Folic acid (mcg) 24
• Protein (g) 17.2
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.3

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p72 To p73'

Tuscan Tuna with Grilled Tomato, Onion, and White Bean Salad

• Preparation time: 20 minutes
• Cooking time: 10 minutes
• 4 servings
• 314 calories per serving, 20% from fat

RealAge effect if eaten 12 times a year:
• It makes your RealAge 11.4 days younger.

RealAge-effect ingredients:
• Tuna, tomatoes, onion, beans, arugula, olive oil (healthy protein, healthy fats, lycopene, fiber, potassium, B vitamins, flavonoids)

Ingredients:
• 3 tablespoons high-quality, aged balsamic vinegar
• 1½ tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh rosemary, crushed
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 (4-ounce) fresh tuna steaks (ahi preferable) cut ½-inch thick
• 4 plum tomatoes, halved lengthwise
• 4 slices (¼-inch-thick) red or sweet onion
• 1 can (15 or 16 ounces) Great Northern beans, rinsed and drained
• 1 cup packed arugula leaves

Preparation:
Prepare a charcoal or gas grill (see tips). In a small bowl, combine vinegar, oil, rosemary, salt, and pepper; mix well. Set aside 2 tablespoons mixture. Brush remaining mixture over both sides of tuna, tomatoes, and onion slices.

Grill the tomatoes and onion slices 4 minutes per side or until tender. Grill the tuna 2 to 3 minutes per side for medium-rare. Do not overcook or tuna will become tough.

In a large bowl, combine beans and arugula. Cut the grilled tomatoes into chunks and separate the onions into rings; add to the bean mixture. Add reserved 2 tablespoons vinegar mixture; toss well. Arrange on four serving plates. Top with tuna; sprinkle with additional freshly ground black pepper, if desired.

Substitutions:
Three-quarter teaspoon dried rosemary may replace fresh rosemary; cannellini beans may replace Great Northerns; and baby spinach may replace arugula, with a less peppery flavor.

Tips:
A ridged grill pan may be used if a charcoal or gas grill is not available. Heat the pan over medium heat until hot. Cook the tomatoes and onions first, then the tuna. The rosemary scents the tuna just enough to give it a sharp, citrusy zing. To get extra flavor from the herb, crush it between your fingers before adding it to the marinade. Its aromatic oils will rise and meet your nose in a heavenly way. Consider using any leftover beans and tuna as a pizza topping. Sprinkle with a little grated Asiago or fresh mozzarella for a Tuscan treat.

Nutritional analysis
• Total fat (g) 7.2
• Sodium (mg) 347
• Vitamin A (RE) 1296
• Fat calories (kc) 64
• Calcium (mg) 125
• Beta-carotene (RE) 2475
• Cholesterol (mg) 56
• Magnesium (mg) 161
• Vitamin C (mg) 112
• Saturated fat (g) 1.2
• Zinc (mg) 2.3
• Vitamin E (mg) 3.0
• Polyunsaturated fat (g) 2.2
• Selenium (mcg) 130
• Thiamin B1 (mg) 0.6
• Monounsaturated fat (g) 3.8
• Potassium (mg) 1466
• Riboflavin B2 (mg) 0.5
• Fiber (g) 8.8
• Flavonoids (mg) 2.4
• Niacin B3 (mg) 13.8
• Carbohydrates (g) 46.6
• Lycopene (mg) 3.1
• Vitamin B6 (mg) 1.4
• Sugar (g) 16.1
• Fish (oz) 4
• Folic acid (mcg) 138
• Protein (g) 44.7
• Nuts (oz) 0
• Vitamin B12 (mcg) 12

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p170 To p172'

Collard Green Wontons

SERVES 35

Ingredients:
• ¼ pound meat (ham hocks, smoked turkey wings, or smoked neck bones)
• ½ tablespoon House Seasoning
• ½ tablespoon seasoned salt
• ½ tablespoon Texas Pete Hot Sauce (or your favorite brand)
• ½ large bunch collard greens
• 4 tablespoons butter
• 32 ounces cream cheese, at room temperature
• 70 to 80 wonton wrappers

Preparation:
In a large pot, bring 1½ quarts water to a boil and add the meat, House Seasoning, seasoned salt, and hot sauce. Reduce the heat to medium and cook for 1 hour. In the meantime, wash the collard greens thoroughly: remove the thick stem that runs down the center of the greens by holding the leaf in one hand while stripping it down with the other hand. Stack 6 to 8 leaves on top of one another, then roll up and slice into ½- to 1-inch-thick slices. Place the greens into the pot with the cooked meat. Stir in the butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.

Mix the collard greens and cream cheese in a mixing bowl.

Place 1 tablespoon of the mixture in the center of each wrapper and fold into a triangle. Place the assembled wontons in peanut oil heated to 350 degrees for 2 or 3 minutes, or until golden brown.Drain on paper towels. Best if served immediately.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Golden Saffron-Flavored Paella

Preparation time: 5 minutes
Cooking time: 25 minutes
4 servings
353 calories per serving, 15% from fat

RealAge effect if eaten 12 times a year:
Amazingly quick, this elegant dish still manages to make you 0.6 days younger.

RealAge-effect ingredients:
Brown rice, garlic, olive oil, tomatoes, peas, parsley, mint (healthy protein, healthy fats, lycopene, potassium, magnesium, calcium, vitamin E, antioxidants)

Ingredients:
• 2 teaspoons olive oil
• 6 garlic cloves, minced
• 2 cups quick-cooking brown rice, preferably Uncle Ben’s brand
• 2 cups reduced-sodium chicken or vegetable broth
• ½ teaspoon saffron threads, crushed
• ½ teaspoon hot pepper sauce
• ¼ teaspoon salt
• 8 ounces (thawed if frozen) medium or large uncooked shelled and deveined shrimp
• 1 pound fresh farm-raised mussels, scrubbed (see Tips)
• 1½ cups diced drained canned tomatoes
• 1 cup frozen baby peas, thawed
• ¼ cup chopped Italian parsley or mint leaves

Preparation:
Heat a large, deep skillet over medium heat. Add oil, then garlic; sauté 2 minutes. Add rice, broth, saffron, hot pepper sauce, and salt; bring to a boil. Reduce heat; cover and simmer 8 minutes.

Stir in shrimp and mussels. Keep covered, simmering 8 to 10 minutes or until shrimp are opaque and mussels open. Stir in tomatoes and peas; heat thoroughly. Transfer to four warmed serving plates; top with parsley or mint.

Substitutions:
If fresh Littleneck clams are in season, you may substitute them for the mussels, or use 8 ounces of each for a dramatic appearance and extra flavor. Mix in ¼ teaspoon cayenne pepper to replace the hot pepper sauce. You may substitute 1 teaspoon turmeric for the saffron. The color will be vibrant, but the flavor will not be as intense. Look for small vials of saffron in the spice section of your supermarket or in gourmet food stores. If the saffron you find is ground into a powder, use ¼ teaspoon.

Tips:
Unlike wild mussels, farm-raised mussels are free of sand and are usually free of “beards” as well. I’ve also made this dish with just mussels and no other seafood, and it works wonderfully. Use the mussel shells as scoops for the rice, peas, and tomatoes.

Nutritional analysis:
• Total fat (g) 5.8
• Sodium (mg) 884
• Vitamin A (RE) 162
• Fat calories (kc) 52.6
• Calcium (mg) 123
• Beta-carotene (RE) 467
• Cholesterol (mg) 240.4
• Magnesium (mg) 94
• Vitamin C (mg) 44
• Saturated fat (g) 1.1
• Zinc (mg) 2.8
• Vitamin E (mg) 5.3
• Polyunsaturated fat (g) 1.4
• Selenium (mcg) 149
• Thiamin B1 (mg) 0.2
• Monounsaturated fat (g) 2.5
• Potassium (mg) 890
• Riboflavin B2 (mg) 0.2
• Fiber (g) 3.2
• Flavonoids (mg) 2.1
• Niacin B3 (mg) 8.3
• Carbohydrates (g) 33.4
• Lycopene (mg) 2.9
• Vitamin B6 (mg) 0.4
• Sugar (g) 3.3
• Fish (oz) 0
• Folic acid (mcg) 45
• Protein (g) 40.4
• Nuts (oz) 0
• Vitamin B12 (mcg) 2.7

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p169 To p170'

Roasted Beet and Apple Salad

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p37'.

This is one of my most popular dinner party salads. Even people who think they don’t like beets love it, which is understandable because roasted beets have it hands down over the canned variety. The salad has many different textures and flavors that meld together into a beautiful crimson mélange.

Makes 8 servings

Make Ahead: The beets can be prepared up to 1 day ahead.

Ingredients:
• 3 large beets (about 2 pounds)
• 3 Granny Smith apples, peeled, cored, and chopped into ½-inch dice
• 8 large red lettuce leaves
• 5 ounces Roquefort or blue cheese, crumbled
• 1/2 cup toasted, peeled, and coarsely chopped hazelnuts

DRESSING
• 2 tablespoons balsamic vinegar
• 2 tablespoons cider vinegar
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 2⁄3 cup vegetable oil

Preparation:
1. Preheat the oven to 400°F. If the beets have their greens attached, trim the greens, leaving about 1 inch of the stems attached to the beets. Scrub the beets under cold running water. Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender when pierced with the tip of a long, sharp knife, about 1 and 1⁄2 hours, depending on the size of the beets. Cool completely without unwrapping the beets.

2. Unwrap the beets and peel them. Cut into 3⁄4-inch cubes. Place in self-sealing plastic bags and refrigerate until chilled, at least 2 hours.

3. To make the dressing, in a large bowl, whisk together the balsamic and cider vinegars, the sugar, salt, and pepper. Gradually whisk in the oil. Add the beets and apples and mix.

4. To serve, place a lettuce leaf on each plate, and spoon the salad onto the lettuce. Top each salad with some of the cheese and hazelnuts. Serve chilled.

Soup Recipe - Carrot and Ginger

Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. Lagasse has hosted over 2,000 shows on the Food Network, and his latest TV program, Fresh Food Fast, can be seen on the Cooking Channel. Lagasse is also the best-selling author of 15 cookbooks including his latest, Farm to Fork: Cooking Local, Cooking Fresh.

Ingredients:

Serves 6
4 tablespoons (1⁄2 stick) butter
2 pounds carrots, peeled and cut into large dice (about 4 cups)
2 cups diced onions (medium dice)
1⁄4 cup (about 2 ounces) peeled and sliced fresh ginger
6 sprigs fresh thyme, tied in a bundle with kitchen twine
2 teaspoons salt
3⁄4 teaspoon freshly ground white pepper
6 cups water
Sour cream, for garnish (optional)

Preparation:

1. Melt the butter in a 6-quart (or larger) soup pot over high heat. Add the carrots, onions, ginger, thyme bundle, salt and white pepper, and cook for 2 minutes. Then add the water, cover the pot, and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 15 minutes or until the carrots are tender.

2. Remove the pot from the heat, and remove the thyme bundle. Blend the soup until it is completely smooth, using an immersion blender or in three batches in a blender (see Note).

3. Transfer the puréed soup to a 4-quart pot or other serving dish. Stir to combine, and adjust the seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.

Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and with a kitchen towel held over the top.