Habanero Carrot Puree Vegan Recipe

Inspired by the fact that habaneros, carrots and turmeric are all orange, I decided they would go together nicely in a puree.

I also had an excess of carrots to use before they got too old.

The desire not to waste food can be a powerful muse.

I'd also once heard somewhere that like color foods pair well with each other. Don't remember where I heard it. Don't know if it's true. But I was willing to find out. 

It was hot, so I didn't feel much like using the stove. Instead, I placed  all of the ingredients, except the garbanzos, in a covered container and left them in the fridge overnight. 

The next day, the carrots were closer to soft, but still not soft enough. 

So everything went into a covered pot to slow simmer for 10 minutes. 

Then I turned off the burner on the stove, but left the pot, still covered, on the warm burner another 10 minutes. 

From there, it was into the blender, remove the guajillo, add the garbanzos and puree until smooth. 

If you like a little sweet with your spicy, a carrot puree will definitely do the trick. 

Personally, I'd adjust it in the future to be a little less carrot and a little more habanero. But that's probably too hot for most. 

As always, it's entirely vegan. 

3 Large Carrots, sliced
2 Orange Habanero, sliced, deseeded
3 Cloves Garlic
1 Guajillo, destemmed, deseeded
1/2 cup Garbanzos, drained and rinsed
2 cups Water
1 tbl Olive Oil
1 tbl White Wine Vinegar
1 tsp Ground Turmeric
1/2 tsp Ground Cumin
1 tbl salt


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