Spiced carrot breakfast porridge: blended smooth, warm with cinnamon and ginger

Carrots do not usually show up at breakfast, but cooked soft and blended into coconut milk with cinnamon and ginger, they carry a porridge better than most vegetables could. The color alone makes this bowl feel like it was worth getting up for.

Carrots bring beta-carotene to a meal of the day that does not usually see much of it, and blending the cauliflower in alongside them keeps the texture thick without adding any grain. This is a good bowl for a morning that needs something warm and a little sweet, without needing to be dessert.

Nutmeg is a seed spice and sits outside strict AIP elimination. The original recipe already flags this and offers mace as a direct swap, or you can simply leave it out. Either way, the cinnamon and ginger carry plenty of warmth on their own.

Ingredients

• 8 medium carrots, peeled and chopped
• 1 small head cauliflower (or 8 to 10 ounces frozen florets)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground mace (in place of nutmeg), or omit
• 1 teaspoon vanilla powder
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon maple syrup

Method

• Steam or boil the carrots and cauliflower together until fully tender, about 12 to 15 minutes.
• Transfer the cooked vegetables to a blender along with the cinnamon, ginger, mace (if using), vanilla powder, coconut milk, and maple syrup.
• Blend on high until completely smooth and creamy, scraping down the sides as needed.
• Warm through in a saucepan if it has cooled, and serve.

*Adapted from thrivingonpaleo.com by Michele Spring*