Carrot-Cardamom Sauce

== Ingredients ==
* 6 cups fresh carrot juice
* 1 teaspoon ground cardamom
* 5 tablespoons cornstarch mixed with 6 tablespoons vegetable stock
== Directions ==
# Heat the carrot juice and cardamom in a medium saucepan over medium-high heat.
# Bring to a boil, reduce heat, and simmer for 15 minutes (the carrot juice will separate; this is okay).
# Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
# Pour the sauce into a blender and process to incorporate the carrot juice.
# Use the sauce immediately, or cool quickly by setting in a bowl of ice and water.
# Store in an airtight container for up to one week in the refrigerator or freeze for about one month.
Category:Cardamom Recipes
Category:Carrot juice Recipes
Category:Sauce Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes