This fruity, fresh carrot spread tastes simply delicious. And you can enjoy it not only on bread, because it also tastes great warm; for example, as a sauce for quinoa or as a dip for vegetable dishes.

Step 1

Peel and dice the shallot; grate the ginger; cut the pineapple into pieces without the stalk;

Peel the carrots and dice finely; squeeze out 100 ml of orange juice; cut the silken tofu into large pieces; and cut the chives into rolls.

Step 2

Heat a pan with 2 tablespoons of coconut oil and sauté the shallot cubes together with the grated ginger, the pineapple pieces, and the carrot cubes.

Then sprinkle with 2 teaspoons of curry powder and 1 teaspoon of turmeric powder, deglaze with 100 ml of orange juice and simmer gently for about 3 minutes;

Season with salt, pepper, and, if necessary, 1 teaspoon of yacon syrup.

Step 3

Put the contents of the pan into a blender, add the silken tofu pieces and 3 tablespoons of cashew cream, and puree until smooth. Then allow it to cool slightly, pour it into a tightly sealed jar, and leave it to cool in the fridge.

Put the spread on a bread of your choice and enjoy it garnished with chives.

Tip: The carrot spread will keep for about 1 week if kept refrigerated.