Ingredients Jump to Instructions ↓

  1. 2 1/2 cups water

  2. 1 1/2 lbs carrots

  3. 1 tablespoon fresh ginger (peeled and minced)

Instructions Jump to Ingredients ↑

  1. Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.

  2. Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.

  3. Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed. ?


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