• 1 and 1/2 lbs medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch pieces
  • 2 medium yellow onions, chopped into 1-inch pieces
  • 2 tablespoons (liquid state) coconut oil or extra virgin olive oil
  • 2 teaspoons ground garam masala (*see note)
  • small pinch of ground cayenne pepper
  • 3/4 teaspoon kosher salt
  • 1 can (13 or 14 ounces) full-fat coconut milk (or light coconut milk)
  • juice of half a lime
  • freshly ground black pepper
  • microgreens, for garnishing (optional)

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