Ingredients
Serves 2
- 500g chopped butternut steamed for 10 minutes and strained
- 1 C carrot juice
- 2 T tahini
- 1 T olive oil
- 1 t Himalayan salt
- ½ C hot water
- 1 cm of ginger
- fresh coriander to garnish
- add a little lemon grass and kaffir lime leaves for a Thai twist
Method
Blend all ingredients together until smooth except for the coriander which may be used for garnishing.