Philadelphia Cancer Treatment Centers of America’s Executive Chef Jack Shoop passes along his recipe using a beta-carotene rich vegetable. Pair it with a green salad, and you’ve got a delicious light supper for cool spring nights.
Chef Jack Shoop is part of the multidisciplinary team at CTCA in Philadelphia, which provides patients having advanced and complex cancers with a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.
Enjoy today’s delicious recipe!
Puree of Carrot Soup
4 lbs carrots
2 medium onions
2 leeks
5 oz peanut oil
1 t ginger
1 t garlic
1 bunch basil, in a cheesecloth bag
2 qt vegetable or chicken stock
Sea salt and white pepper to taste
Croutons for garnish
Sweat the sliced carrots, onions and leeks in oil for about 5-7 minutes. Add the ginger, garlic, white stock and sachet. Simmer until very tender. Puree until very smooth. Serve with croutons and basil garnish.
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