Carrot porridge with cumin and vanilla.
If you want to try it at home, you will need:
Peel and wash the carrots and the tumeric before cutting them into slices.
Fry them in a saucepan with 1 tsp of olive oil.
Pour a little bit of water in the pan and let it boil.
Meanwhile, put the rolled oats in an other pan with a pinch of salt and some grated vanilla.
Pour almond milk all over and make it boil.
Let it cook for a few minutes.
Stir while the porridge thickens so it won’t stick to the bottom of the pan.
Add some cumin in the other pan.
Whizz the carrots.
Serve purée and porridge in the same bowl.
Stir a little but let some separate layers of porridge and purée appear.