When I was younger, I was not a fan of carrots. I didn’t like them raw or cooked. It’s funny because now that I am older, I love carrots; both cooked and raw for snacking. Now that my taste buds have grown up I have been experiencing with different spices with my dishes, and it’s amazing how they can transform a meal! Here, I roasted carrots spiced with turmeric and wow, the flavors are like ‘POW’! Instead of adding roasted carrots to our dinner, I was craving a mash of some sort and decided to blend the carrots with coconut oil and water. Blending it made a flavorful purée that was the perfect side for our dinner!
To get a little more protein in our meal, I topped the purée with crispy, spiced chickpeas; and boy it was a great addition! I highly recommend this topping, but it’s completely optional!
Until next time friends, Namaste. ♥
Roasted Carrot & Turmeric Purée
- 1 sweet onion chopped
- 10 carrots peeled and cut in strips
- 2 garlic cloves
- 1 tablespoon and 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 4 tablespoons coconut oil
- 1/4 teaspoon black peppers
- salt to taste
- 1/2 - 3/4 cup filtered water
- Fresh parsley
- Roasted Chickpeas *
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil and set aside.
- Add onions, carrots and garlic cloves to the pan and season with turmeric, sweet paprika, <g class="gr_ gr_62 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="62" data-gr-id="62">salt</g> and pepper. Add two tablespoons melted coconut oil and massage the veggies until well coated with spices.
- Bake for 25 minutes or until tender to pierce with a fork.
- Remove from oven to cool slightly and transfer the roasted veggies to a high-speed blender and add the remaining two tablespoons coconut oil and 1/4 cup filtered water. Blend and continue adding 1/4 cup water until the right consistency. Taste and season with additional salt and pepper as needed.
- Serve as is, or add roasted chickpea and fresh chopped parsley.