Carrot Ginger Sauce

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  • 1 tbsp coconut oil or ghee
  • 2 cloves garlic peeled and minced
  • 1 tbsp ginger peeled and minced
  • 4 carrots medium sized, peeled and chopped
  • 2 tbsp miso
  • 1 tbsp tahini
  • 2 tbsp water
  • Heat oil or ghee in a sauté pan over medium heat. Add garlic and sauté until soft, about 30 seconds.
  • Add ginger and carrots, cover and cook until carrots are soft, about 15 minutes.
  • Transfer to a food processor and add the miso, tahini and water. Puree until smooth.
Level-up your pasta or rice or use as an antioxidant-rich, gut-friendly dip for crudites.