Welcome to beet!

I am a virgin blogger so please bear with me:)

My first posting is dedicated to my Grandma, whom was better known as Mama Cuca.

Mama Cuca was a magnificent cook and though she masterfully minced many veggies and meats throughout her life she was never one to mince words;) So on a crisp day I made this soup and decided to brave her critique. To my surprise she enjoyed it and asked for it on other occasions.

To make this soup you will need:

8 carrots peeled and cut into thirds

2 small or one medium potato peeled and chopped

1/2 of an onion, chopped

1 clove of garlic, roughly chopped

1 tablespoon of olive oil

chicken or vegetable broth

1/2 teaspoon of peanut butter

A pinch of curry powder

Salt & pepper to taste

Sliced almonds lightly toasted

On medium heat place olive oil into a pot with onion and garlic, lightly saute until the onion is translucent. Add carrots and potatoes, saute for about 1 minute then add broth (just enough to cover your veggies). Add salt & pepper. Cook on low heat until you can put a fork through your veggies, (about 20 minutes).

In a blender, place some of your veggies, peanut butter, curry powder and broth and blend until smooth. Repeat as needed-Don't overfill your blender! Pour the soup back into the pot.

Okay now... Toast the almonds on a small skillet...

Serve soup in your favorite bowl garnish with almonds & olive oil and enjoy!