Bursting with beta-carotene and carotenoids that help prevent wrinkles by fighting off nasty damaging chemicals called free radicals and increasing blood flow to the skin. #betacarotene #skinelasticity
[woodmart_info_box image=”5810″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e48ca580ab” title=”Yields” svg_animation=”no” info_box_inline=”no”]2 Servings[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a0682821″ title=”Preparation Time” svg_animation=”no” info_box_inline=”no”]10 minutes[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a0d5b573″ title=”Cook Time” svg_animation=”no” info_box_inline=”no”]20 minutes[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a159aeb3″ title=”Total Time” svg_animation=”no” info_box_inline=”no”]30 minutes[/woodmart_info_box]
[woodmart_title font_weight=”600″ align=”left” style=”simple” woodmart_css_id=”5c9e4e17e0bce” title=”INGREDIENTS” title_width=”100″]
- 6 Large carrots, cut into large chunks
- 1 Onion, finely diced
- ½ Red chilli (de-seed if you don’t like it too hot)
- 750 ml Vegetable stock
- ½ Can of coconut milk
- 1 tbsp Coconut oil
- Himalayan salt and pepper to taste
[woodmart_title font_weight=”600″ align=”left” style=”simple” woodmart_css_id=”5c9e503215457″ title=”PREPARATION” title_width=”100″]
- Coat the carrots in coconut oil and a pinch of salt and pepper and roast in a medium oven for about 30 minutes, or until soft.
- About 10 minutes before they are done, add the chilli to the roasting tray.
- While they are cooking, soften the onion in some coconut oil and then add the carrot and chilli when cooked.
- Then simply add the stock and the coconut milk and puree together with a hand blender.
- Season to taste.
- Reheat if necessary.
