The Ingredients
9 carrots
3 parsnips
2 potatoes
1 container vegetable stock
ginger
cumin
coriander
black pepper
sea salt
chili flakes
thyme
3 garlic cloves
1 red onion
extra virgin olive oil
3 cups water
4 bay leaves
Place all ingredients into a crock pot an cook for 8 hours. Use an emulsifier to purée the mixture. This can be served hot or at room temperature for a cooler spring treat. Yum!
Pre-puréeing
Final product!
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