Ingredients:-3 tablespoons Olive Oil -1 large red onion chopped
-5 cloves of garlic finely minced
-1 teaspoon fresh thyme (or dried)
-1 teaspoon fresh oregano (or dried)
-1.5 cups of carrot sliced into coins
-3 tablespoon of fresh lemon juice
-1 tablespoon balsamic vinegar
-generous pinch of sea salt
-a few grinds of black pepper
-2 cups of chopped pumpkin (or golden sweet potato)
-1 cup chopped fresh beetroot
Method:
1. Steam the beetroot until tender
2. Coat the pumpkin in 1 tablespoon of the olive oil and place in a moderate oven. cook until tender and caramelised.
3. Heat remaining 2 tablespoons of olive oil in a large saucepan. Saute the onion, thyme and oregano gently for 7-10min, stirring often. When the onion starts to caramelise, add the garlic and saute for another minute.
4. Add to your saucepan the carrots, lemon juice, balsamic vinegar, salt and pepper, then add just enough water to cover the carrots.
5. Bring to a boil, then lower the heat and simmer with a lid on for 20 minutes or until the carrots are tender.
6. When the carrots are done, add the carrot mixture (including liquid), the roasted pumpkin, and the steamed beetroot to a blender. Blend until smooth and fully combined.
Voila! Your sauce/ dip/ soup is ready to go. I like to freeze this up in batches to have on hand as needed. Yum Yum Yum!
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