Martha Rose Shulman is the writer for the New York Times' column, Recipes for Health. It won't take long for you to notice that her recipes are those that I most frequently rely on when I am in the mood to try something new. She uses simple, seasonal ingredients and often gives several variations of a recipe or several ways to incorporate a seasonal item (from your local farmers' market, of course!) into a few recipes. I have a mad crush on her, basically...
So, while I study for tomorrow night's Clinical Nutrition Assessment exam on gastrointestinal, oncology, and liver medical nutrition therapy, I am cooking up this recent recipe published on her site...Carrot and Sweet Potato Soup!
I like to make soup on the days when I am stuck inside my apartment (UWS, NYC), so that I feel like I have a real reason to be next to the stove all day long.
Stay tuned for the rest of the dinner that will accompany this delicious-smelling, beta carotene PACKED puree of yumminess...
Check out the recipe:
http://www.nytimes.com/2010/11/08/health/nutrition/08recipehealth.html?ref=nutrition
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