Vegan carrot sauce

Ingredients for 4 servings:

• 500 g carrot(s)
• 200 g potatoes, preferably floury
• 300 ml water
• 1 tbsp, heaped soup seasoning
• 1 tsp, leveled Himalayan salt or sea salt
• 2 pinches of mustard
• 1 tsp, leveled vegetable horseradish from the jar
• some white pepper
• 270 ml almond milk (almond drink), unsweetened
• 1 tsp herbs de Provence
• n. B. Curry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple, without soy, universally applicable

Peel the carrots and potatoes and chop very finely. Add the water, soup seasoning, and salt and bring to a boil. Simmer for about 20-30 minutes until very soft. Then puree, adding the almond milk (or other milk, if desired), as well as horseradish, pepper, and mustard. Finally, add the herbs and mix. Add a little curry powder if desired. Serves with pasta, potatoes, rice, and vegetables.