This recipe is perfect for supporting the immune system thanks to the anti-inflammatory properties of ginger and turmeric.
Carrots are a great source of beta carotene, the plant form of vitamin A which is vital for healthy immune function and eye health.
This recipe is gluten-free and dairy-free so is suitable for those with gluten and dairy sensitivities.
Ingredients: serves 4
- 12 carrots, peeled and cut in half
- 1 white onion, peeled and sliced
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 2 tsp dried turmeric
- 2 tsp ginger powder
- 4 sprigs fresh rosemary, de-stemmed
- 1 tsp cinnamon
- 500ml of chicken or vegetable stock
- 1 can (400ml) organic coconut milk such as Biona
- 1/4 tsp salt and 1/4 tsp pepper
Preheat oven to 180C.
Peel and cut the carrots in half lengthwise and widthwise.
Line a large baking tray with a baking sheet.
Place carrots on the baking sheet and drizzle with olive oil.
Roast the carrots for around 20 minutes, or until tender.
Meanwhile, warm the olive oil in a pan on medium heat. Sauté the sliced onion until soft. Add the crushed garlic and stir for 1 minute. Set aside.
Once the carrots are roasted, in a food processor, add all ingredients.
Blend on high until well-combined.
Heat through on the hob on medium heat. Garnish, serve and enjoy.