By Heather Nicholds
This sauce is perfect as an immunity booster, with the carrots for vitamins A and C, the onion as a mild antibiotic and the ginger as a stomach soother and immune booster.
Plus it’s really tasty – give it a try 🙂
Carrot-Ginger Sauce Recipe
Prep time:
Cook time:
Total time:
Makes 4 servings
This would be best made in a high-powered blender to get a smooth consistency, and could be done raw if your blender is good enough. I’d probably swap the onion for onion powder if doing this raw.
The more you cook the carrots, the smoother the end result will be. If you only cook them lightly, like I did, you’ll get a slightly pulpy sauce (unless you have a high-powered blender).
I used almond butter for creaminess, but you could also use some white beans or replace the water with almond milk to get a creamy texture.
I had my sauce on top of a bowl full of cooked millet and raw broccoli, which was simple but the sauce made it so tasty. I love the spice from the fresh ginger, and the zest from the lime juice.
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Ingredients
- 1 cup carrots, chopped
- 1/2 cup onion, chopped
- 1 Tbsp (more or less) fresh ginger, chopped (or ground ginger)
- pinch sea salt
- 1-2 tsp fresh lime juice
- 1/4 tsp sea salt
- 1 Tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1 Tbsp almond butter
Directions
- Put the carrots, onion and ginger in a small pot with a little bit of water and a pinch of salt on medium-high heat, and leave for 5-10 minutes, until they’ve softened a bit.
- Then put them in a blender, along with the rest of the salt, the lime juice and other seasonings and almond butter, and puree until smooth.
Do you like ginger? Let me know below!
