ROASTED CARROT, ORGANIC TURMERIC PESTO CREAM

{YIELD: 1 QUART}

Ingredients

2 tsp. Wakaya Perfection Organic Fijian Turmeric Powder
2½ lbs. carrots, peeled and chopped
Salt and pepper to taste
⅓ cup extra virgin olive oil
1½ qt. heavy cream (reserve ½ qt.)
4 oz. pesto

Directions

  1. Preheat oven to 375°F.
  2. Place carrots with turmeric, salt and pepper on baking sheet, coat with olive oil and roast for 20–25 minutes, or until tender.
  3. Place the cream in a 2-qt. saucepot, reduce by half over medium heat, and remove from flame.
  4. When carrots are done, add to cream.
  5. Place the carrot and cream mixture in a blender, half of the mixture at a time, and blend until smooth. If it is too thick, add some reserved cream to thin it out. Add the pesto and season with salt and pepper.

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