Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Coconut Carrot Mash (gluten-free, vegan, ACD)


My household's winter CSA through Uptown Farmers is loading us up with more carrots than we know what to do with. They are accomodating our request for a potato free share (so amazing), since two of the three of us living together can't eat potatoes. In exchange, we are getting an equal amount of carrots instead.  That's a lot of carrots. I have carrots coming out of my ears. 

Last night I made this simple carrot mash with some of our winter carrots, flavored with coconut milk and coriander. It was so flavorful and vibrant, perfect for a cold, grey day.  

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free


Coconut Carrot Mash

serves 4-6

  • 8 cups carrots, peeled cut into large chunks
  • 1 inch piece ginger, peeled and coarsely chopped
  • 1/2 full-fat coconut milk, plus 2-3 Tbsp for drizzling
  • 1/4-1/2 cup leftover cooking water, adjust amount to reach desired consistency
  • 1/4 tsp ground coriander
  • 1/2 tsp sea salt, or to taste

Fill a large pot with water and bring to a boil. Add carrots and ginger, return to a boil, cover and simmer for about 20 minutes, or until tender.

Spoon out carrots with a slotted spoon and place in a blender or food processor. Add coconut milk, 1/4 cup cooking water, coriander, and salt and process until smooth enough for your liking, adding additional cooking water as needed to reach desired consistency. Stop and scrape sides often to ensure even mixing. 

Serve immediately, drizzled with additional coconut milk and a pinch of coriander. If you need to keep it warm but will be serving soon, garnish as desired, loosely with a foil tent and put in a 250º F oven until ready to serve. 


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Reader Comments (9)

Lovely dish! It reminds me of this one we loved from the Food Lovers' Primal Palate: http://www.primal-palate.com/2010/11/carrot-souffle.html Love the combo of carrot and coconut!

January 24, 2011 | Unregistered CommenterCara

I've never thought of saving cooking water to use as broth. Broth is so expensive and so salty - this is a much better, healthier and cheaper alternative! Thanks for sharing!

January 25, 2011 | Unregistered CommenterChristine

What a wonderful Idea. I have done this with several other vegetables- but it never crossed my mind to do it with Carrots. Very excited to give this a try.
Also- seeing this recipe made me think of my weekly event I host Titled Seasonal Sundays (its goal of course is to feature seasonal foods :) SO I thought I would invite you to join.

January 25, 2011 | Unregistered CommenterBrittany @ Real Sustenance

@Cara - thanks for sharing the link, that recipe looks fab and I've never seen that site before. It looks wonderful! I have to look around.

@Christine - I never buy broth anymore. Save your veggie scraps (and animal skin/bones if you eat meat) and make broth - it costs pennies and is so much tastier and nutritious.

@Brittany - thanks for inviting me to your event, and for letting me know about your website. I'd never been to it before, and am so excited to look around at all your posts and information! I will have to remember to enter next Sunday - those recipes look awesome! spicy chicken cakes with horseradish aioli....yum

January 25, 2011 | Registered CommenterKim

Beautiful color and sounds so tasty and fresh! Love the idea of using the cooknig water in a smoothie, too. :)

January 26, 2011 | Unregistered CommenterRicki

Thanks! My son is 9 months old and is an adventurous eater so I decided to try these out for him. He LOVED these carrots! I loved them too, by the way!!! I also made your granola. I am so loving this blog!

January 28, 2011 | Unregistered CommenterHeather

@Ricki - thanks, the cooking water trick is one of my favs. :)

@Heather - your comment made my day! I am so happy that your little guy loved this dish. I never think about kid-friendly food (as I don't have a kid...) but I think that is something I should start paying attention to more often. Especially since I have pregnant and "trying" friends :) Thanks for the great feedback, and I'm just elated that you love the blog. Hope you have a great weekend. xo

January 28, 2011 | Registered CommenterKim

I made this tonight & it is Divine! Thanks for sharing! :)

December 11, 2011 | Unregistered Commenterpatti

I love your website and your work really inspires me! Just started an ACD plan and I love coming to your site and getting amazing recipes. I am inspired this week to do A MASH A DAY. Today it was Millet mash, tomorrow will try the parsnip apple one and then the carrot one. I love warm comfort food and even though it doesn't get that cold here in Tennessee, I can still enjoy the warm, soft, yummy deliciousness that you have shared. Thanks!

December 12, 2011 | Unregistered CommenterClare
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo