INGREDIENTS
850 g
carrots
1 tbsp
avocado oil
1 tsp
garlic powder
1 serving
salt and pepper
1 serving
cilantro
1/2 cup
raw cashews
1 1/2 tbsp
red curry paste
1 tbsp
coconut aminos
2 tbsp
lime juice
1/2 tsp
garlic powder
1/2 tsp
red pepper flakes
1/2 tsp
ginger
1/4 cup
water