Fresh Turmeric Paste


2 tablespoons coconut oil
1 (2 inch) piece fresh turmeric root, peeled and grated
1 (1 inch) piece fresh ginger, peeled and grated
1 teaspoon fresh ground black pepper
1/3 cup water, divided


Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water.
Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes.
Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.

Add to soups, rice, smoothies