Jardin blends together a delicious Carrot Souffle.
4 medium sizeed carrots
2 tbs. cinnamon
1/4 tsp salt
1/4 cup vanilla
3 cups heavy cream
2 cups coconut sugar
Boil carrots in water until tender, approximately 20 minutes. In a blender add carrots, cream, eggs, cinnamon, sugar, salt & vanilla.
Pour into baking dish and bake in a water bath at 350 degrees for 20-30 minutes or until done and lightly brown on top. Let rest a bit and serve when ready.