Gingery Carrot Sauce Recipe

Great over grains, serves 4 people.

Ingredients:

• 1 Tbsp. organic, unrefined coconut oil, ghee or butter
• 20 – 25 small carrots, chopped (or 15 large)
• 2 large onions, diced
• 3 cloves garlic, minced
• 2 1/2 stalks celery, chopped
• 1 small red pepper, chopped
• Water or stock to cover
• 2 1/2 tsp. sea salt or Herbamare
• 1 Tbsp. Italian seasoning
• 2 tsp. garlic powder
• Ginger juice to taste*

1. Sauté carrots and onions in oil, ghee or butter.
2. Add celery and red pepper and continue to sauté until
   tender.
3. Add water and sea salt.
4. Pressure cook 15 minutes or simmer until very soft.
5. Purée.
6. Add seasonings and enough water to create the right
   consistency for a sauce.
7. Stir and simmer 10 – 15 minutes.
8. Adjust seasonings.

Variation: Add pinch of cumin, coriander, or cardamom to
carrots as they sauté.

*To make ginger juice: grate ginger, pick up by handful,
and squeeze the juice into small measuring cup.