2 lbs. peeled carrots
3/4 to 1 cup canned coconut milk (stirred)
1 tsp. curry powder
salt to taste
Cut the peeled carrots into large chunks and put into a saucepan. Add about 1cm water to the bottom. Cover, bring to a boil then simmer until tender.
Drain the carrots and put into a nutribullet/blender with 3/4 cup coconut milk, curry powder and salt to taste. Puree until smooth. Add the remaining 1/4 cup coconut milk if needed depending on the thickness of the puree.
Optional Garnish
1/4 cup pumpkin seeds
1 tsp. nigella seeds, or black sesame seeds, or regular sesame seeds (as preferred)
Gently heat the seeds in a frying pan – once toasted use to garnish the puree.
