Photo: Thinkstock
Serves 4 to 6
Heat the olive oil in a medium sauté pan. Add the yellow onion and salt, and sweat until translucent, for approximately 4 to 5 minutes, stirring frequently. Add the garlic and continue to cook for an additional minute.
Peel the carrots and cut into rounds. Stir in rounds to the onion mixture, and add water. Bring to a boil, reduce heat, and simmer for approximately 10 minutes, or until carrots are tender. Remove from heat. Add the habanero peppers, lemon juice, apple cider vinegar, and maple syrup. Cool slightly and process carrot mixture in a high-speed blender until smooth. Store in refrigerator for up to 2 weeks.
Olivia Roszkowski is an instructor at the Natural Gourmet Institute.
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion, small dice
- 1 tsp. sea salt
- 3 garlic cloves, minced
- ½ pound carrots, stems reserved
- 2 cups water
- 5 habanero peppers
- ¼ cup lemon juice
- 2 Tbsp. apple cider vinegar
- ½ tsp. maple syrup
Directions
Heat the olive oil in a medium sauté pan. Add the yellow onion and salt, and sweat until translucent, for approximately 4 to 5 minutes, stirring frequently. Add the garlic and continue to cook for an additional minute.
Peel the carrots and cut into rounds. Stir in rounds to the onion mixture, and add water. Bring to a boil, reduce heat, and simmer for approximately 10 minutes, or until carrots are tender. Remove from heat. Add the habanero peppers, lemon juice, apple cider vinegar, and maple syrup. Cool slightly and process carrot mixture in a high-speed blender until smooth. Store in refrigerator for up to 2 weeks.
Olivia Roszkowski is an instructor at the Natural Gourmet Institute.
From the June 2014 issue of O, The Oprah Magazine
