September arrived and we dove straight into the Autumn weather! It's been chilly the last two weeks and with the rainy weather I can't help but to warm up! This recipe is not only really easy, it is also a great anti-inflammatory kick for your body. It's cozy, aromatic and spicy. The perfect blend in my opinion.
Add all ingredients to your food processor:
1 lb Baby Carrots
1/2 tbsp Tumeric Curcumin Powder
1/2 tbsp Ground Ginger
2 tbsp Coconut Cream
Salt and Pepper to taste
Coconut Milk or broth to desired thickness
Boil your baby carrots until they are soft enough to blend.
Add all your ingredients to your food processor and slowly add milk until your desired thickness.
Top your favourites! I chose pumpkin seeds, but you could also do avocado, tortilla's or hemp hearts!
Note: Add Tumeric and Ginger slowly and increase to desired taste, it can taste bold to those just starting to use these spices!
How is everyone feeling about the fall weather? I honestly love Summer and hate to see it go. However, I'm incredibly excited to share all of my favourite Pumpkin recipes :) Enjoy!\
Serves 6
160 Calories, 19g Carbs, 2g Protein, 9g Fat
