Name: Creamy Carrot Ginger
Yield: 1
Ingredients: 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

Ingredients

Scale

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

Instructions

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.