Ingredients :
- 3 T canola oil
- 1 pound carrots chopped
- 2 large chopped shallots
- 2 garlic cloves chopped
- 1 T curry powder
- 1/2 t salt
- 1/4 t black pepper
- 2.5 c veg stock
- 2 T almond butter
- 1 lime juice and zest
Method :
- Heat oil in medium saucepan.
- Add carrots, shallots, garlic, spices.
- Cook 5 minutes
- Add veg stock, bring to boil.
- Reduce heat, simmer 5-7 minutes till carrots tender.
- Add almond butter and lime juice.
- Puree with wand mixer and garnish with zest
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