By Elissa W
1kg carrots, peeled and chopped
2 tbsp tahini
2 tbsp extra virgin olive oil
2 tsp ground cumin
Pinch of Himalayan salt
Pepper, to taste.
In a saucepan, place the carrots and fill with water until just covering the carrots.
Bring to the boil then place on a low heat and simmer until carrots are tender.
Drain from the water from the carrots and then place all ingredients in a blender or food processor. Blend until smooth.
Pour into an airtight container and keep refrigerated.