A healthy dose of fresh turmeric root makes this carrot puree as orange as a hi-vis jacket. Rich, garlicky and fragrant, it is equally delicious hot or cold.
SERVES 4
75ml extra virgin olive oil
2 garlic cloves
5 large carrots
2 tsp light tahini
A thumb sized piece of fresh turmeric root, grated (or 1 tsp dried turmeric)
Half tsp ground cumin
1 lemon
Sea salt
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- Peel or scrub and chop the carrots into rough chunks and boil them in a very small amount of water, so that all the water is absorbed by the time they are soft. Set carrots aside to cool.
- Once cool, tip the carrots into a food processor with the tahini, turmeric, garlicky olive oil (or garlic slices and oil), ground cumin, the zest of quarter of a lemon and juice of half of a lemon. Whizz until the mixture starts to become smoother and then season with a few pinches of sea salt.
- Now taste and decide if you need more lemon juice or salt and purée until the mixture is velvety smooth. If the mixture seems stiff, add some more olive oil and a little water to loosen it up and whizz again. The puree will keep in the fridge for up to four days.
COOKS TIP: If you struggle to digest garlic, make a garlic oil. Finely slice the garlic and put into a small bowl with the olive oil for at least an hour before straining off and discarding the garlic pieces.
Food For A Happy Gut by Naomi Devlin, published by Headline.