Carrot Ginger Stuff

Directions

1. Peel and chop the onion and carrots - don't be fancy you are going to grind them up anyhow
2. Add oil to a big skillet and heat to med - high. Saute the onions for a couple minutes until they start to go clear, then add the carrots. Saute a couple more minutes then add the broth. Simmer uncovered until the carrots are tender but not mushy, maybe 20-30 minutes.
3. While those are cooking, peel and chop the ginger, also de-seed and de-vein the peppers, and chop them. I usually throw caution to the wind but with the habanero I do wear gloves.
4. Add the ginger and peppers, amino acids and vinegar to the pan and cook just a few more minutes, then turn off the heat and let them cool a bit.
5. Now take the whole thing and put it in your processor or blender - depending how big it is you may need to do 2 batches. Whiz it all up - not TOO smooth, taste for salt and adjust if needed.
6. This is good warm or cold - I am having it warm with a gingered grilled salmon tonight, and Mr L is having it cold on a sausage dog tomorrow.