- 200gram carrots
- 1 clove of garlic
- 2 walnuts
- 1/2tsp vegetable stock
- 3tbs sunflower oil
- 1/2tsp cilantro powder
- pinch of chili powder and pepper
- Peel and slice the carrots and cook them in a pot with boiling water at minimum heat for minutes.
- Put all ingredients in a vessel, add the cooked carrots (without water) and purée.
Such a simple way to create a plant-based topping for your bread or a dip for fresh veggies!