- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 pound carrots, peeled and quartered
- 1 pound Yukon gold potatoes, peeled and quartered
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon grated fresh ginger
- Salt and pepper, to taste
Directions
Place carrots and potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until tender, 10 to 15 minutes. While potatoes cook, heat coconut milk, oil, cumin and ginger in a small pot over medium heat. Keep warm.
Drain vegetables and return to the pot. Shake them over medium heat to evaporate any remaining liquid. Pass vegetables through a ricer or mash. Stir in coconut milk mixture and season with salt and pepper.
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