Coconut Ginger Carrot Puree Recipe

dairy free : gluten free : grain free : refined sugar free : paleo : vegan

Coconut Ginger Carrot Puree

INGREDIENTS

3 cups     sweet petite carrots

1 tbsp     coconut oil

1/2-1 cup     pure coconut milk

1 packed tsp   grated ginger root

~1 teaspoon natural sea salt - I love the Duxbury salt from Saltery!

 METHOD

On a large sheet pan, toss the carrots in the coconut oil and 1/2 tsp sea salt and roast at 425° for 25 mins or until the carrots are tender.

Transfer the cooked carrots to a blender, add 1/2 cup of the coconut milk, ginger and 1/4 tsp sea salt, blend until smooth, adding additional coconut milk as needed.

NOTES

GINGER is loaded with gingerol, a powerful antioxidant linked with improved immune function, better digestion and reduced inflammation.

SEA SALT is full of necessary nutrients and trace minerals that play an essential role in many of our body's vital functions.

THIS RECIPE IS

PALEO

VEGAN

DAIRY FREE

GLUTEN FREE

REFINED SUGAR FREE

MINIMALLY PROCESSED

MADE WITH CLEAN INGREDIENTS