Ingredients
3 cups soy milk 2 cups wild carrots, grated 1/2 cup coconut milk 3 tbs. basmati brown rice 1 tbs. arrowroot 1 tbs. corn oil 2 tsp. liquid stevia 1/4 cup unsalted pistachio nuts 1/2 tsp. tangerine extract (optional) 1/4 tsp. cardamom 1/4 tsp. salt 1 tsp. rosewater or 1/4 tsp. violet extract
Directions
Bring all ingredients to a boil in a saucepan over medium heat, stirring constantly; reduce the heat to low, and simmer 10-15 minutes, or until the carrots are tender, stirring often.