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2cupscarrots, peeled, chopped
13 1⁄2ozcan coconut cream
1cupswhite onion, chopped
1⁄4cupsgarlic, peeled, whole
2tbspginger, fresh, peeled, chopped
2tbspturmeric, fresh, peeled, chopped or 1 Tbsp. dried
Cilantro for garnish, to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 20g||26%|
|Saturated Fat: 11g|
|Trans Fat: 0g|
|Total Carbohydrate: 43g||16%|
|Dietary Fiber: 2g||7%|
- Set oven to 400°F. To a baking sheet, add carrots, onion, garlic, ginger, turmeric, olive oil, and sea salt. Bake for 30 minutes. Remove from oven. When cool to touch, add to a blender or food processor.
- Add coconut cream and lemon juice. Puree until smooth.
- Garnish with cilantro and dip in with Sea Salt Rice Cake Minis. Enjoy!