Baby Carrot-And-Ginger Puree - cooking recipe

Ingredients

2 1/2 cups water
1 1/2 lbs carrots
1 tablespoon fresh ginger (peeled and minced)

Preparation

Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.