Carrot & Turmeric Pasta Sauce
Roughly chop the onions and garlic. Pop them into a casserole dish or saucepan with the coconut oil, then turn up the heat and cook until the onions are opaque and soft.
Roughly chop the carrots (no need to peel them if they are organic) and chop the peeled turmeric and add them in to the pan. Add the cumin and stock and simmer on low for 10 minutes or until the carrots are soft.
Add half the coriander leaves and the squirt of lemon juice. Whizz in a blender or with a stick blender until smooth. If it is too thick for you then add a bit more stock until you reach the consistency you like.
Use the remaining coriander leaves to serve.
This recipe is a great way of adding in more turmeric into your diet in the winter months. I make a big batch quite thick and freeze portions in small pots to use later as it makes for a super quick dinner.
And, if you would like to learn more about turmeric and how good it is for you, check out the two links at the bottom of this recipe !
Ingredients
Directions
Roughly chop the onions and garlic. Pop them into a casserole dish or saucepan with the coconut oil, then turn up the heat and cook until the onions are opaque and soft.
Roughly chop the carrots (no need to peel them if they are organic) and chop the peeled turmeric and add them in to the pan. Add the cumin and stock and simmer on low for 10 minutes or until the carrots are soft.
Add half the coriander leaves and the squirt of lemon juice. Whizz in a blender or with a stick blender until smooth. If it is too thick for you then add a bit more stock until you reach the consistency you like.
Use the remaining coriander leaves to serve.
This recipe is a great way of adding in more turmeric into your diet in the winter months. I make a big batch quite thick and freeze portions in small pots to use later as it makes for a super quick dinner.
And, if you would like to learn more about turmeric and how good it is for you, check out the two links at the bottom of this recipe !