Creamy Carrot Sauce

In our years of experience with healthy nutrition the biggest game changers where plant-based, high fruit and low fat. Several times we experienced skin and digestive issues as well as a foggy brain whenever including a higher amount of fats in our raw meals. This was usually when eating out since we are used to adding only limited amounts of fats when preparing meals at home. On the other hand, we can comfortably go for a bit of low-fat cooked veggies now and then and still feel vibrant and nourished. Like a creamy carrot sauce for example.

That means for us – a low fat diet provides our body with the best foundation for vitality. The cooked foods we like to include on an occasional basis – carrots, broccoli, cauliflower, sweet potato, pumpkin or others that are not producing excessive mucus. So here comes the carrot sauce recipe – free of added fats:

– 3 carrots
– 1/2 red onion
– 2 tomatoes
– 2 garlic cloves
– 1 thumb ginger
– 1/2 thumb turmeric
– 1-2 cup fresh parsley
– 1/3 tsp Indian curry powder
– Dash of cayenne
– Dash of Himalayan salt
– Add water for desired texture

I’ve used the leftovers from a broth I made so the carrots, onion, ginger, turmeric, parsley were already steamed. Apart from the carrots, you can add any of those ingredients in their raw state for maximum nutritional value. On the other hand, you can also steam it all together, let it cool down and blend it up afterwards.

As thick salad sauce, for your zoodles or even over any cooked vegan dishes – this carrot sauce is a real winner!

Kuranda, Australia