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INGREDIENTS1kg carrots1 1/2 cups low sodium vegetable stock ?or filtered water3 potatoes, diced1 brown onion, diced3 cloves of garlic, diced3 tbs wheat free tamari or soy sauce2 tbs agave nectar or natural sweetener1 tbs coconut oil1 tsp powdered or fresh ginger1 tsp cayenne pepper1 tbs seeded mustard
INSTRUCTIONS1. Pre-heat fan-forced oven at 200C.2. Wash and cut carrots and potatoes into quarters and place on a baking tray that has been greased with a small amount of coconut oil.3. Place in oven and roast until soft.4. Roughly chop onion and place in sauce pan with a little bit of coconut oil and brown. Add 2tbs agave on a low heat and cook until caramelized then stir through garlic.5. Place carrots, potatoes, onions, ginger, cayenne pepper, seeded mustard and veggie stock into blender or food processor and blend until creamy and reheat if needed. Add tamari sauce if you would prefer it to be salter. Serve with fresh wholemeal sprouted bread.
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