Carrot-Cardamom Sauce

Ingredients

• 6 cups fresh carrot juice
• 1 teaspoon ground cardamom
• 5 tablespoons cornstarch mixed with 6 tablespoons vegetable stock

Procedures

1. Heat the carrot juice and cardamom in a medium saucepan over medium-high heat.
2. Bring to a boil, reduce heat, and simmer for 15 minutes (the carrot juice will separate; this is okay).
3. Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
4. Pour the sauce into a blender and process to incorporate the carrot juice.
5. Use the sauce immediately, or cool quickly by setting in a bowl of ice and water.
6. Store in an airtight container for up to one week in the refrigerator or freeze for about one month.