This is good on lots of foods: fish, chicken, cauliflower, tofu, greens…
3/4 c chicken or vegetable stock
2 c carrots, trimmed and cut into 1 inch rounds
salt, to taste
lemon juice (a squeeze or to taste)
1. Put the stock in a medium saucepan and bring to a boil. Add the carrots. Cover, reduce the heat, and simmer for 30 minutes, or until very tender.
2. Transfrer to a blender (careful!) and puree until completely smooth. Season with salt and lemon juice.
The recipe can easily be doubled. You may have to increase the cooking time.