I’m lucky to live close to an abundant year-round farmers market. The St. Paul Farmers Market has kept me well fed this summer, allowing me to eat lots of fresh vegetables while being on a pretty tight budget. Luckily it is still going strong into November, and each week I make a pilgrimage to stock up on the week’s cabbage, broccoli, Brussel’s sprouts, carrots, and grassfed beef from my favorite farmer.
I have been trying to incorporate more fresh ginger into my diet to experience some of its well-known anti-inflammatory benefits. Gingery CarrotSauce is super easy to make and only requires four ingredients. It tastes like dessert without any sweetener added – the sweetness of fresh carrots and ginger is enough!
2-3 cups carrots, chopped into two-inch long pieces
1/2 cup coconut milk
2 inch piece of ginger, chopped into large pieces
1 tsp cinnamon
Place carrots and ginger pieces in a sauce pan and cover with water.
Bring water to a boil, then cover and reduce heat to simmer for about 15-20 minutes, or until the carrots are soft and easily pierced with a fork. Once soft, drain in a colander.
Add carrots and ginger to food processor and process until the pieces are broken up and it starts looking smooth. Add coconut milk and cinnamon, and continue processing until you have a nice creamy consistency.
Enjoy either hot (as it should be when you first make it if the carrots are still hot from the pot) or put in the fridge until it gets cold. Both are equally good!