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Baked Baby Carrots

Baked Baby Carrots


These carrots are far from ho-hum as the ginger preserve and Organic Kapha Churna provide a warming, tangy flavor. 


  • 32 ounces of baby carrots 
  • ½ jar of ginger preserve 
  • Salt to taste 
  • Fresh ground black pepper to taste 
  • 2 tablespoons of ghee 
  • 1 tablespoon of Organic Kapha Churna 
  • 1 cup of water 


  1. Wash the baby carrots and place them in a large covered casserole. 
  2. Add the ghee and the ginger preserve and sprinkle the Kapha Churna on top. 
  3. Pour the water over the top and lightly salt and pepper. 
  4. Preheat the oven to 425° F and bake tightly covered for approximately 45 minutes until carrots are tender but not mushy. 



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