Spicy Carrot Ginger Puree

Is it unattractive? Yes. It’s a puree. Puree is innately unattractive. BUT I am addicted to this dish! It’s rich, filling, spicy, taste-bud stimulating, and seems so fatty (though it’s not at all- in fact, it’s fat free!). The cumin adds an almost meaty flavor, the curry brings an exotic element, and the cinnamon is my secret in lots of dishes because it creates this amazing depth of flavor. Beyond the flavors, here are the benefits:
-Onion- Rich with Vitamin K, onions help with blood-clotting and helps to make bruises go away faster. Helps regulate blood sugar levels.
-Carrots- An alkaline food, helps fight post-exercise lactic acid pain. Filled with fiber, carrots help to flush you out and flatten the abs. The Beta Carotene helps reduce sun’s UV damage.
-Ginger- Helps ease stomach aches, improves digestion, reduces nausea.
-Red Pepper Flakes/White Pepper- A natural “hot herb,” pepper helps heat and speed up the metabolism and fights fat, burning it off faster.
-Curry- Helps inhibit growth of cancer cells.
-Cumin- Helps improve digestion by promoting saliva (which is a natural digestive aid).
-Cinnamon- Helps regulate blood sugar levels, keeps you fuller longer, natural fat burner.

It’s so good you will have a hard time not devouring the entire thing in 1 sitting! Just put it in Tupperware and eat it later (like for every meal of the day).

Ingredients: (amount of each item is to taste…)
Olive Oil Spray
1 White Onion (chopped)
3 cloves Garlic (diced)
Carrots (1 inch-ish slices. I used an entire 5 lb bag)
Ginger (diced. 2”x1”piece)
Chicken Stock (2 cups)
Water (1 cup- depending on how many carrots you use)
White Pepper (a few shakes)
Sea Salt (1 tsp)
Red Pepper Flakes (a few shakes)
Curry (a few shakes)
Cumin (a few shakes)
Cinnamon (a few shakes)

Coat large deep pan with Olive Oil Spray. Once hot, reduce heat to Low and add Onion. Cover. Cook until transparent. Add Garlic, Carrots, Ginger. Cover. Cook for 5 minutes. Stir. Add Sea Salt and White Pepper. Recover. If it starts to burn, add a little water. Cook for 5 minutes. Pour in Chicken Stock and Water. Add Red Pepper Flakes. Cover. Simmer for 20 minutes. Add Cumin, Curry, and Cinnamon. Simmer for 20 minutes. Turn off the heat, keep covered. Allow to sit on stove until warm. Pour into a Food Processor or Blender and chop until pureed.


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