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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a thick creamy carrot puree. It can be served warm or cold. This is an adaptation from a recipe I found in The Fat Smash Diet . Ingredients:
1 teaspoon olive oil |
10 carrots, peeled and chopped |
1 small onion, chopped |
5 cups vegetable broth |
3 tablespoons curry powder |
1/4 cup brown rice |
1 tablespoon minced ginger |
2 garlic cloves, minced |
1 teaspoon chili powder |
1 sprig italian parsley |
2 bay leaves |
salt and pepper |
Directions:
1. Add onion and carrots and olive oil in a medium saucepan and saute until soft, aproximately 10 - 15 minutes.
2. Next, add the remaining ingredients, bring to a boil, and simmer for 30 - 40 minutes.
3. Remove parsley and bay leaves.
4. Use immersion blender and puree until smooth. (You can also use a blender if you don't have an immersion blender.).
5. Additionally, you can run it thorough a strainer to make it more smooth.
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