Ingredients
2 tbsp earth balance or butter
2 tbsp fresh ginger, minced
1 T. cumin
zest of 1 orange
3 cups carrots, cut with cone #3
1 jicama chopped cone #2 or 3
1/4 cup fresh orange juice
1 tbsp pure maple syrup
pinch of kosher salt
fresh ground pepper to taste
lots of fresh minced cilantro
Directions
Preheat EOS or large skillet over medium heat. Melt butter.
When butter is foamy, add ginger and orange zest. Saute for 2 minutes.
Add carrots & jicama. Toss to coat and saute for 2 more minutes.
Add orange juice and maple syrup. Place lid on- medium click low- until tender.
Salt and pepper to taste. Sprinkle with cilantro
Serve immediately.
Turn into a creamy yummy soup by blending all ingredients in blender with a small amount of coconut milk, or almond milk.
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