Carrot Ginger Sauce

Chop your carrots and get them boiling in the chicken broth and water.

While they’re cooking, chop the onion and saute it in 1 tablespoon of olive oil.

Peel and chop garlic, grate ginger, and add to the onion.

Once the onion/garlic/ginger mixture is soft, add the spices, salt, and lemon juice.

At this point your carrots should be fork tender.

Run everything (including the water/chicken broth the carrots were cooked in) through a food processor until the chunks are obliterated.

It should be a thick sauce by now, but don’t get too excited, the best is yet to come …

Melt butter in a heavy skillet, add the sauce, cover it, and cook it for about 20 minutes over very low heat, stirring occasionally.

Serve it over rice with chicken on the side. Enjoy!