Servings: Makes 4 1/2 cups
- 6 cups fresh carrot juice
- 1 teaspoon ground cardamom
- 5 tablespoons cornstarch mixed with 6 tablespoons vegetable stock
Heat the carrot juice and cardamom in a medium saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 15 minutes. (The carrot juice will separate; this is okay.) Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
Pour the sauce into a blender and process to incorporate the carrot juice.
Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to one week in the refrigerator or freeze for about one month.
25 calories, 0 grams fat, 0 grams saturated fat, 0 mg of cholesterol, 40 mg sodium, 6 grams carbohydrate, 0 grams fiber, 1 grams protein