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The Cream of the Carrot

Inspired from the chefs at Shreyas Retreat India where I hold an annual yoga retreat. Instead of making a separate broth I used the water from boiling the carrots. I also added white wine that added a slightly different flavour. It turns out thick (if you like thick) and very tasty.

Course Appetizer

Cuisine All

Preparation time: 20 minutes.

Cook time: 15-20 minutes.


  • 7-8 medium sized carrots
  • 4 tbsp butter or ghee
  • 2 tsp sugar
  • 1 cup white wine
  • 1 cup cream
  • 1 cup basmati rice
  • fresh thyme
  • salt and pepper
  • ½ tsp ginger


  1. Peel, slice and boil the carrots until semi-tender with 4 cups of water.
  2. Wash and boil the rice in a separate pot. Let sit when ready.
  3. Drain and simmer the carrots in a saucepan with the sugar and ghee.
  4. I usually cook with ghee and not butter. Add the rice.
  5. Add salt and thyme as desired.
  6. Using the boiled water from the carrots add the wine. Stir and let sit.
  7. Once the carrots are soft, add these to the water and blend or puree.
  8. Add pepper as desired along with more thyme. Add ginger.
  9. Whisk in the cream using a half or full cup.


© Copyright of Heather Morton, The Yoga Way, 2013. All written rights reserved.