Sauté garlic in EVOO in large saucepan over medium low heat until golden, remove to a small bowl for later.

Add carrots and onion to the pan, increase to medium heat and let roast without stirring for about 5 minutes, checking for burning.

Stir, then add back the garlic, a pinch of salt, the parsley, and a cup of either low-histamine coconut milk or broth and simmer uncovered for another 5 minutes, stirring occasionally.

Use immersion or stand blender to blend ingredients into sauce of your preferred smoothness, we liked it to have some texture. Add full fat coconut cream and season with salt to taste.

Freeze left overs using ice cube tray so you have single portions handy when you need a quick dip for chicken nuggets or other meals.