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Creamy Carrot Ginger

  • Yield: 1 1x


  • 2 large carrots, roughly chopped (about 1/2 heaping cup)
  • 1 knob of fresh ginger, peeled (about 1 heaping tablespoons worth)
  • 2 tablespoons tahini
  • 1 tablespoon white miso (optional)
  • 1 tablespoon coconut vinegar (or apple cider vinegar)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup filtered water
  • 1/3 cup light coconut milk


  1. Add all ingredients to a small blender or food processor (I used a Nutribullet) and blend until smooth and creamy. Stays fresh 3-4 days in refrigerator.

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