Curried Mashed Carrots and Cashews

1. Prep carrots and cook until fork tender, drain but save the cooking water.
2. In a separate pan, sauté onions until soft, add SupHerb Farms Fresh Frozen Ginger Purée, salt and SupHerb Farms Fusions® Thai Red Curry, cook for 2 min, add SupHerb Farms Fresh Frozen Garlic Purée and stir constantly for 5 min. Add carrot cooking water if necessary to keep it moist.
3. Transfer half of the carrots to a food processor with onion mixture and cashews and puree add carrot cooking water to achieve desired consistency.
4. Stir purée into remaining carrots to achieve a puree with chunk mixture season with lemon juice, salt, pepper and honey.

TO SERVE: Serve hot, warm or at room temp. Spread on artisan toast. Serve as a stand-alone side. Spread on the plate and top with rice pilaf and choice of protein.