Instructions: "Carrot Paste" will eventually serve around 20 people (quite possibly more) so dont gasp at the 2 TEAspoons of butter and 2 TEAspoons of olive oil i used. it still comes out to less than 1 gram of added fat per person. [Alekz]

(you could add other seasonings, but i like this one to be simple)

cut leeks in rounds, and break apart the seperate layers. melt the butter in olive oil in a soup pot. add sliced leeks and stir and cover, stirring every 3 minutes, until leeks become translucent. add diced garlic and sliced carrots and add the super strong broth and butter buds. (i also added some white wine, sake to be exact). JUST cover carrots with the liquid (add some water if nesc.) and turn down to simmer. simmer for about 45 minutes to an hour, stirring every 10-15 minutes - adding liquid as nesc. to stop burning. when carrots are tender, and break apart easily, turn off heat and let cool long enough to transfer to a food processor.

this mixture needs to be pureed, so a food processor or blender is pretty necessary. you could use a ricer, but it could be frustrating.

process in parts until all is a pureed paste.

[i put 4/5 of this in the freezer, the other fifth easily served 4 for dinner last night with a side of string beans and shittake mushrooms]

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