Carrots improve liver function and strengthen the spleen and pancreas. They are a rich source of the carotenoids believed to help reduce risk from cancer.
Serves 6-8
25g/l loz ghee
500g/ 180z/3 cups grated carrots
500ml/ 18fl oz/2’/4 cups vegetable stock
tsp turmeric
100m/3/2fl oz/ /2 cup apple juice concentrate
400ml/ 14 fl oz water salt and pepper, to taste toasted seeds for topping
1. Heat the ghee in a large pan and sauté the carrots until they are soft.
2. Add the stock (bouillon) and cook for 10 minutes.
3. Remove from the heat and allow to cool.
4. Place in a food processor or blender and purée until smooth.
5. Return to the pan, add the turmeric, apple juice concentrate & water and heat until the mixture begins to simmer.
6. Adjust the seasoning, to taste & serve.
7. Sprinkle with toasted seeds or nuts before serving.
Tip: if you are not using organic carrots, peel them before cooking to remove any pesticide residue.
Source: Simply Ayurveda – Bharti Vyas with Jane Warren
