The Ingredients
4 carrots
3 small parsnips
6 oz. light coconut milk
4 oz. water
1 teaspoon freshly grated ginger
curry powder
turmeric
caraway seeds
adobo
cumin
nutmeg
coriander
Scrub, peel, and boil carrots and parsnips in a pot. They cook quicker when cut into small pieces. Save 4 oz. of this water and keep in the pot. Add coconut milk, ginger, and spices. Use an emulsifier to make a purée. Enjoy! (By the way, this is completely vegan!)
Purée in the pot
Ready to eat
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