-
YIELD: 2 Servings
-
PREP: 5 mins
-
COOK: 55 mins
-
READY IN: 60 mins
Ingredients
Instructions
- Preheat oven to 200ºC
- Fill a large soup pot with cold water and add the beets, carrots and rock salt
- Bring to a boil, then simmer for 10 minutes
- Strain water, and using the same pot, sprinkle the wet beets and carrots with the cumin seeds and stir to coat
- On a paper lined tray, bake beets, carrots and whole garlic cloves for 45 minutes or until tender
- Carefully peel the garlic when it is cool, then using an immersion blender or blender, add the garlic, beets, carrots, coconut cream, ground cumin and water
- Blend until smooth, and serve warm with a fresh sprig of rosemary
- Alternative- As above, but toss beets and carrots in a good quality aged balsamic vinegar prior to baking, omit garlic and cumin, and top with pistachios!
Leave a comment